Baccalà Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs choice-grade boneless skinless salt cod fish, rinsed well
• 1 1/2 quarts water
• 3 celery ribs, thinly sliced crosswise
• 1 tablespoon minced garlic
• 1/4 cup kalamata olives or 1/4 cup other brine-cured black olives, pitted and chopped
• 1/3 cup chopped drained bottled roasted red pepper
• 1/2 cup fresh flat leaf parsley
• 3 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar (to taste)
• 1/2 cup olive oil
• 1 lemon, quartered
• 1/4 cup capers
• 1 cup sweet bell peppers in hot vinegar sauce

Recipe

• 1 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 a less salty variety may need only 1 day of soaking, while another could require up to 3. to test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelmingly so.
• 2 drain and chill until ready to use.
• 3 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.
• 4 shred cod and stir together with celery, garlic, olives, peppers, and parsley.
• 5 stir together lemon juice, vinegar, 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.