Ingredients
- 2 pounds salt cod cut in 3-inch pieces
- 1 cup olive oil
- 4 cloves garlic
- 1/2 cup lemon juice
- 2 cups hot and sweet vinegar peppers
- 1 cup Gaeta olives
- 1/4 cup capers
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
Directions
Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
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By espo1998
Wallingford, CT
on December 17, 2010
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Just like Momma used to make. The flavors are great and it brings back the feeling way back when we all were at home and my mother would be the only cook and this would be my favorite appetizer. Easy to make and wonderful taste. Only issue is it is very hard to find vinegar peppers now so I have to make them myself.
By falsetti_840791
shelton, CT
on December 31, 2009
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My family would always make baccala every christmas eve. They would flour and fry it which was great. This recipe puts bacala In a new light for me, I love the colors and the briney flavor. This will definatley be a new years day favorite for years to come. .
By Jesusgirl1
Oceanside, CA
on July 03, 2007
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Being italian, this recipe is a staple in our christmas eve "Feast of the seven fish" tradition. This recipe is almost exactly like ours, except we bake the baccala for this salad-the flavor and texture are a bit better (I find boiling the baccala makes it a bit mushy. But you all should try this as a flavor treat-much different than your regular "tuna salad."
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