Insalata Di Baccala-Italian
  • 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
  1. Cut cod into 2 x 2 inch pieces.
  2. In a large pot of cold water add carrot, celery and onion.
  3. When water begins to simmer, add cod and cook for about 5 minutes or until the cod begins to flake.
  4. Once cooked remove skin and any odd bone you may find.
  5. Break up the cod and place in a salad bowl with olive oil, salt, olives and parsley.
  6. Mix well.
  7. Let rest in refrigerator or serve immediately.
by David Rocco