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Baccala Salad
At a Glance
- Prep
- 30 minutes
- Cook
- 45 minutes
- Total
- 45 min
- Servings
- 6.00 serving(s)
Categories
- Salad
Cuisine
- Mediterranean
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Baccala Salad brings together 2 lbs salt cod fish, cut in 3-inch pieces, 1 cup olive oil, 4 garlic cloves in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 2 lbs salt cod fish, cut in 3-inch pieces
- 1 cup olive oil
- 4 garlic cloves
- 1/2 cup lemon juice
- 2 cups fennel, sliced
- 1 cup gaeta olive
- 1/4 cup capers
- 2 tablespoons chopped parsley
- salt and pepper, to taste
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Instructions
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, fennel, olives, capers, parsley and salt and pepper, to taste.
Place in serving platter and serve at room temperature.
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