Insalata Di Baccala – Salt Cod Salad Recipe
It’s been a funny old week. As I type this the weather has definitely started turning Autumnal, and we’ve spent most of our time making various types of jams and preserves – quite a bit of which has found it’s way onto this blog (and there’s more to come!).
This recipe features yet another preserved food, salt cod. Those that have tasted it will either love its unique flavour or absolutely hate it – there doesn’t seem to be an in-between. I’m on the “love it” end of the spectrum, while Gosia is definitely on the “hate it” end. So, this recipe turned into a great little supper for one!
The salt cod in this recipe was donated (and without complaint!) by The Fish Society, online fish mongers, so I happilly point you in their direction should you be looking to try this for yourself; you could do worse than purchase this or any other type of fish from their website. What’s more, I’ve managed to wangle a 10% discount on orders of £40 or more; just enter the promotional code REP10 at the checkout.
Recipe: Insalata di Baccala – Salt Cod Salad
Summary: People either love or hate the distinctive flavour of salt cod – I love it. This salad is a perfect way to highlight its uniqueness.
- 750g Salt Cod
- 1 Garlic Clove, minced
- 75g Sliced sun-dried tomatoes
- 50g Sliced black olives
- Handful sliced flat parsley
- Juice of 1/2 lemon
- Extra virgin olive oil
- Pepper, to taste
- Start by placing your salt cod into water, skin side up – this is to remove excess salt. Keep in the water for 2 days, changing the water regularly.
- Place salt cod into a pot of cold water, and bring to the boil. Simmer for 20 minutes until the flesh is soft & tender.
- Remove from the water and allow to cool.
- Separate the salt cod with your fingers into flakes, being careful to remove the bones (this should be quite easy as the fish is soft).
- In a bowl, mix the fish, garlic, parsley, olives and sun-dried tomatoes.
- Spread onto a flat plate as pictured, drizzling over olive oil and the lemon juice. Finish with a twist of black pepper.
Feel free to play with the ingredients – anything with a sharp taste cuts through the salad nicely – capers would be a great touch.
Preparation time: 45 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 2