Recipe courtesy of David Rocco

Insalata di Baccala: Cod Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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2 pounds/907 g, hydrated cod, de-boned* (See Cook's Note)

1 carrot, halved

1 celery, halved

1 onion, quartered

1 1/4 cups/300 ml extra-virgin olive oil

1 cup kalamata olives

Small bunch fresh flat-leaf parsley, leaves picked and finely chopped



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

Cook’s Note

Ready-to-use hydrated cod can be found at most fish shops. However, if you choose to buy dry-salted cod, soak it in a large bowl of cold water for 2 days, changing the water 3 to 4 times a day. This will re-hydrate the cod and ensure that it is not too salty.

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