My Family's Baccala Salad

Salted cod aka baccala is an Italian delicacy enjoyed at the holidays, particularly on Christmas Eve during the Feast of the Seven Fishes.

The key to success is to cover the salted cod with cold water about three days prior to making the salad. Change the water out daily 2-3 times per day. In addition, boiling the cod for what may seem to be like a really excessive amount of time is key to the fish's tenderness.

Here's what the cod looks like when you purchase it:

As you see, the fish is preserved in salt. This is why soaking it, is key! I use a gigantic Tupperware container with a lid.

While every family has their own style and tradition in making this dish, I'm sharing with you the way my Mommom Sacco and my mom Judy did it. It is enjoyed during our Feast every year. I hope your family loves it, too!

Baccala Salad

Makes about 20 appetizer servings

 1.5-2 pound salted cod

Fresh water to soak the baccala

6 cloves garlic, minced

4 Tbsp. extra virgin olive oil

4 Tbsp. red wine vinegar, plus more for serving if desired

1/2 cup fresh flat-leaf parsley, chopped

Pinch of salt, to taste, if necessary

Three days prior to cooking, place salted cod in a large bowl with a lid. Cover cod with fresh cold water. Water should be at least an inch or two above the cod. Cover the bowl with lid. Place in fridge. Drain the water and repeat 2-3 times per day until the day of cooking.

On the day of cooking and preparing the baccala: Remove covered bowl with cod from fridge. Drain the soaking water. Fill a large pot with fresh water. Place cod in pot of water. 

Place pot on the stove over medium-high heat. Bring to a boil. Simmer until cod is tender and can fall apart with a fork. Start checking the cod at 20 minutes. Depending on how thick your fish is, it may need to simmer up to 40 minutes. Drain in a colander.

While the cod in the colander cools slightly, heat a small saucepan over medium low heat. Add olive oil, garlic and parsley. Saute for two minutes. 

While the cod is still warm, flake into a bowl. Cod should be bite-sized pieces. Pour garlic oil mixture on top. Gently stir to coat the fish. Add red wine vinegar. Stir again. Taste for seasoning. Add a pinch of salt if necessary. Serve warm or place in refrigerator until ready to serve. This dish can be eaten at room temperature or chilled. I like to make it the day before serving so that the flavors marinate well, but my mom makes it Christmas Eve morning.

Serve with extra red wine vinegar and crusty bread.