Baccala salad

December 22, 2008|Christine Pallotta

Serves 6

Start this two days in advance to allow time to soak the fish.

3 pounds dried baccala (salt cod), cut into 6 pieces Pepper, to taste 1 jar (32 ounces) sweet green-vinegar peppers 1/2 cup top-quality olive oil, or more to taste 2 cups pitted Kalamata olives 1/2 cup chopped fresh parsley leaves

1. Two days ahead, cover the baccala with cold water. Refrigerate for 2 days, changing the water 2 times a day.

2. Set the baccala in a large pot of water. Bring to a boil. Lower the heat and simmer for 45 minutes or until tender. With a slotted spoon, remove the fish from the water; let it cool.

3. Cut the baccala into 2-inch pieces. Place on a platter. Sprinkle with pepper.

4. Drain the peppers and tear them into 1-inch pieces. Set them on the baccala. Sprinkle with olive oil - there should be enough to moisten the fish. Add olives and parsley.