Sunday, December 19, 2010

Baccala Salad

Baccala Salad


· 2 pounds salt cod cut in 3-inch pieces
· 1 cup Doris Own 100% Pure olive oil
· 4 cloves garlic
· 1/2 cup lemon juice
· 2 cups hot and sweet
vinegar peppers
· 1 cup Gaeta olives
· 1/4 cup capers
· 2 tablespoons chopped
· Salt and pepper, to taste


  1. Soak cod for 2 to 3 days, refrigerated, changing water regularly.
  2. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool.
  3. After it cools, remove skin and bones, if there are any, and break into bite size pieces.
  4. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
  5. 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.

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