Insalata di Baccalà (Italian Salt Cod Salad)

Salt cod salad, or Insalata di Baccalà (in Italian) is a simple dish that is traditionally made during Lent. It’s also super healthy and nutritious if you’re trying to improve your diet.

Originally published on March 26, 2015.

As promised, here is my mother’s other baccalà recipe, in addition to her Deep Fried, Battered Salt Cod from last week.

My mother said Nonna called this a name that was something like “white”, which doesn’t translate very well to English, so I gave it a name as being a salad, but it’s truly not a salad. This dish is a bit easier than the battered baccalà because there’s no batter to make, or deep frying involved. Instead, the salt cod is boiled, after being soaked, and broken up into pieces and mixed as you would a salad. Only four ingredients make this wonderful side dish, main or salad–however you want to call it–or serve it.

Insalata di Baccala (Italian Salt Cod Salad)

recipe by Lidia Conte

Ingredients

• salt cod, soaked for 12 to 36 hours, depending on the thickness (rinse 2 or 3 times and one more time when removing from the water)
• 1 to 3 tablespoons, extra virgin olive oil
• 1 to 3 cloves of garlic
• some chopped, fresh parsley

Place the presoaked fish in a pan of cold water and bring to a boil. Cook for 4 to 5 minutes, or longer if the fish is a thicker piece, as long as it is cooked properly.

Remove the fish and allow to drain well and cool. Break the piece or pieces of fish into bite sized pieces.

Place on a serving plate or in a bowl. Sprinkle with parsley, garlic and drizzle generously with extra virgin olive oil.

Toss gently and serve. Keep salt cod salad leftovers refrigerated.

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Insalata di Baccalà (Italian Salt Cod Salad)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

An authentic Italian recipe to prepare a simple salt cod dish. Often served during Lent.

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Ingredients

• 12 oz piece salt cod, soaked for 12 to 36 hours, depending on the thickness (rinse 2 or 3 times and one more time when removing from the water)
• 1 to 3 tablespoons, extra virgin olive oil
• 1 to 3 cloves of garlic
• some chopped, fresh parsley

Instructions

1. Place the presoaked fish in a pan of cold water and bring to a boil. Cook for 4 to 5 minutes, or longer if the fish is a thicker piece, as long as it is cooked properly.
2. Remove the fish and allow to drain well and cool. Break the piece or pieces of fish into bite sized pieces.
3. Place on a serving plate or in a bowl. Sprinkle with parsley, garlic and drizzle generously with extra virgin olive oil.
4. Toss gently and serve. Keep salt cod salad leftovers refrigerated.

Nutrition Information:

Yield: 3 Serving Size: 4 ounces
Amount Per Serving:Calories: 134Total Fat: 7gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 20g

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Frank from Memorie di Angelina has a lovely baccala recipe with tomato sauce.