Recipe courtesy of Eric Ripert

Bacalao Escaixada

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  • Total: 14 min
  • Prep: 10 min
  • Inactive: 4 min
  • Yield: 2 servings
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Ingredients

Directions

  1. Place the salt cod in cold water and soak for 3 days, refrigerated. Change the water and soak for another 24 hours, changing the water 3 times.
  2. Drain the salt cod and using your fingers, flake it into a bowl. Cover with the remaining ingredients and toss to combine. Allow the mixture to marinate at room temperature for at least 30 minutes. Season, to taste, with salt and pepper. Serve cold temperature.
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