Ingredients
Scale
- 1 pound salted cod (baccala)
- 2 large tomatoes, diced
- 1 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons capers, rinsed
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- Salt, black pepper, and red pepper flakes to taste
Instructions
- Rinse the salted cod under cold water to remove excess salt.
- Place the cod in a large bowl or container and cover it with cold water. Let it soak in the refrigerator for 24-48 hours, changing the water 2-3 times during soaking to remove more salt. The cod should become soft and pliable after soaking.
- Once the cod is soaked, drain the water and pat the cod dry with paper towels.
- Place the cod in a pot and cover it with fresh water. Bring the water to a gentle simmer over medium heat.
- Cook the cod for about 15-20 minutes, or until it flakes easily with a fork.
- Remove the cod from the water and let it cool. Once cooled, flake the cod into bite-sized pieces, removing any bones and skin.
- In a large mixing bowl, combine the flaked cod, diced tomatoes, sliced red onion, black olives, chopped parsley, capers, and minced garlic.
- Drizzle the extra virgin olive oil and red wine vinegar (or lemon juice) over the salad.
- Season with salt, black pepper, and red pepper flakes to taste. Toss gently to combine all the ingredients.
- Cover the bowl with plastic wrap and refrigerate the baccala insalata for at least 1 hour to allow the flavors to meld together, and serve cold.