Baccala Salad Recipe

Name: Baccala Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs choice-grade boneless skinless salt cod fish, rinsed well; 1 12 quarts water; 3 celery ribs, thinly sliced crosswise; 1 tablespoon minced garlic; ¼ cup kalamata olives or ¼ cup other brine-cured black olives, pitted and chopped; ⅓ cup chopped drained bottled roasted red pepper; ½ cup fresh flat leaf parsley; 3 tablespoons fresh lemon juice; 1 teaspoon red wine vinegar (to taste); ½ cup olive oil; 1 lemon, quartered; ¼ cup capers; 1 cup sweet bell peppers in hot vinegar sauce

Servings: persons

1 12 lbs choice-grade boneless skinless salt cod fish, rinsed well
1 12 quarts water
3 celery ribs, thinly sliced crosswise
1 tablespoon minced garlic
¼ cup kalamata olives or ¼ cup other brine-cured black olives, pitted and chopped
⅓ cup chopped drained bottled roasted red pepper
½ cup fresh flat leaf parsley
3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar (to taste)
½ cup olive oil
1 lemon, quartered
¼ cup capers
1 cup sweet bell peppers in hot vinegar sauce

1
Put cod in a large bowl and cover with cold water by 2 inches.
2
Soak cod, chilled, changing water 3 times a day, up to 3 days A less salty variety may need only 1 day of soaking, while another could require up to 3.
3
To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelmingly so.
4
Drain and chill until ready to use.
5
Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water.
6
Bring just to a simmer and remove from heat.
7
(Cod will just flake; do not boil or it will become tough.)
8
Gently transfer cod with a slotted spoon to a platter to cool slightly.
9
Shred cod and stir together with celery, garlic, olives, peppers, and parsley.
10
Stir together lemon juice, vinegar, and oil, then pour over salad, tossing to coat well.
11
Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 12 lbs choice-grade boneless skinless salt cod fish, rinsed well, 1 12 quarts water, 3 celery ribs, thinly sliced crosswise, 1 tablespoon minced garlic, and more.

Yes, Baccala Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baccala Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions