Insalata di Baccalà (Italian Salt Cod Salad)
An authentic Italian recipe to prepare a simple salt cod dish. Often served during Lent.
Ingredients
- 12 oz piece salt cod (soaked for 12 to 36 hrs - see notes)
- 2 Tbsp extra virgin olive oil
- 2 cloves of garlic
- 1 tsp fresh parsley (chopped)
Instructions
- 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.
Notes
- Use the best quality ingredients you can find.
- Depending on the size and thickness of the salt cod, rinse 2 or 3 times and one more time when removing from the water over the course of 12 to 36 hours.
Nutrition
Serving: 4oz | Calories: 622kcal | Carbohydrates: 1g | Protein: 107g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 259mg | Sodium: 11959mg | Potassium: 2496mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 243IU | Vitamin C: 7mg | Calcium: 278mg | Iron: 4mg
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