BACCALA SALAD
Steps:
- Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
- In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
ROSé'S BACCALà SALAD
Steps:
- Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain and chill until ready to use.
- Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
- Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
- Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.
BACCALA SALAD
This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
- Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
- Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
- Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.
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- Soak fish in water for 24 hours. Drain and put fresh water to cover. You can repeat this process if the cod is still too salty.
- Boil until fish is tender, about 20 minutes. Drain. Once it is cool enough to handle, flake by hand.
- In a large skillet, heat oil. Add onion and garlic and saute for a few minutes, until onions are translucent. Add tomatoes and wine and cook on medium-high heat for about 3-4 minutes, until alcohol has been cooked out.
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