Baccala Salad
Post date
Thursday, January 7, 2010 - 19:35
Source of Recipe
The Boston Globe, By Christine Pallotta - December 22, 2008
Serves/Makes/Yields
6
Recipe Description
Start this two days in advance to allow time to soak the fish.
Ingredients
3 pounds dried baccala (salt cod), cut into 6 pieces
salt and pepper
1 jar sweet green-vinegar peppers
1/2 cup olive oil
2 cups Kalamata olives pitted
1/2 cup parsley choped fresh
Preparation
- Two days ahead, cover the baccala with cold water.
- Refrigerate for 2 days, changing the water 2 times a day.
- Set the baccala in a large pot of water.
- Bring to a boil.
- Lower the heat and simmer for 45 minutes or until tender.
- With a slotted spoon, remove the fish from the water; let it cool.
- Cut the baccala into 2-inch pieces.
- Place on a platter.
- Sprinkle with pepper.
- Drain the peppers and tear them into 1-inch pieces.
- Set them on the baccala.
- Sprinkle with olive oil - there should be enough to moisten the fish.
- Add olives and parsley