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Insalata Di Baccala-Italian

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Serves | Prep Time | Cook Time

Why I Love This Recipe

by David Rocco

Ingredients You'll Need

2 lb hydrated cod (907g), de-boned
1 carrot, halved
1 celery, halved
1 onion, quartered
1 1/4 cups extra virgin olive oil (300ml)
salt to season
1cup calamata olives
small bunch of parsley, finely chopped


Cut cod into 2 x 2 inch pieces.

In a large pot of cold water add carrot, celery and onion.

When water begins to simmer, add cod and cook for about 5 minutes or until the cod begins to flake.

Once cooked remove skin and any odd bone you may find.

Break up the cod and place in a salad bowl with olive oil, salt, olives and parsley.

Mix well.

Let rest in refrigerator or serve immediately.

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