Baccala Salad Recipes

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BACCALA SALAD



Baccala Salad image

This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 pounds skinless, boneless salt cod (baccala)
1/4 cup olive oil
Juice of 2 lemons
20 gaeta olives, pitted
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh basil
Coarse salt and freshly ground black pepper, to taste

Steps:

  • Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
  • Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
  • Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
  • Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.

INSALATA DI BACCALA: COD SALAD



Insalata di Baccala: Cod Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

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
Salt

Steps:

  • 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.

BACCALA SALAD



Baccala Salad image

Provided by Food Network

Categories     appetizer

Time P3DT1h15m

Number Of Ingredients 9

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

Steps:

  • 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.

BACCALA SALAD



Baccala Salad image

Make and share this Baccala Salad recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs salt cod fish, cut in 3-inch pieces
1 cup olive oil
4 garlic cloves
1/2 cup lemon juice
2 cups fennel, sliced
1 cup gaeta olive
1/4 cup capers
2 tablespoons chopped parsley
salt and pepper, to taste

Steps:

  • 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, fennel, olives, capers, parsley and salt and pepper, to taste.
  • Place in serving platter and serve at room temperature.

Nutrition Facts : Calories 801.2, Fat 42.2, SaturatedFat 6, Cholesterol 230.2, Sodium 10994.8, Carbohydrate 5.9, Fiber 1.9, Sugar 0.6, Protein 96.1

CHRISTMAS EVE BACCALA SALAD



CHRISTMAS EVE BACCALA SALAD image

Categories     Fish     Christmas Eve

Yield 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

  • Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  • Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  • In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  • While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  • Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  • Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

ROSé'S BACCALà SALAD



Rosé's Baccalà Salad image

Provided by Rose Pascale

Categories     Salad     Fish     Olive     Christmas     Lemon     Basil     Seafood     Cod     Winter     Christmas Eve     Parsley     Gourmet

Yield Serves 6 (main course)

Number Of Ingredients 13

1 1/2 pound choice-grade skinless boneless salt cod, rinsed well
1 1/2 quart water
3 celery ribs, thinly sliced crosswise
1 tablespoon minced garlic
1/4 cup small pimiento-stuffed green olives, chopped
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped drained bottled roasted red peppers
1/2 cup fresh flat-leaf parsley leaves
1/2 cup small fresh basil leaves
3 tablespoons fresh lemon juice
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon sugar
3 tablespoons olive oil

Steps:

  • Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain and chill until ready to use.
  • Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
  • Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
  • Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.

MOMS - BACCALA SALAD (INSALATA DI BACCALA)



Moms - Baccala Salad (Insalata Di Baccala) image

My mom makes this at Christmas time. I'm not a big fan of it but everyone else in the family loves it. It's a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours.

Provided by plove53

Categories     European

Time P1DT15m

Yield 8-12 serving(s)

Number Of Ingredients 8

4 lbs salted cod (dried)
3 cups chopped fresh parsley (Bunch of Parsley)
1 cup extra virgin olive oil
2 lemons (just the juice is needed)
10 ounces black olives, cut olives in half
4 ounces Spanish olives, cut olives in half (with pimento)
2 teaspoons hot red pepper flakes
salt, if needed

Steps:

  • Boil the *rinsed cod for around 15 minutes.
  • Let the cod cool.
  • In a large bowl flake the cod.
  • Mix in the chopped Parsley.
  • Add the extra Virgin Olive Oil and Lemon Juice - mix.
  • Add the Black Olives, Spanish Olives, and pepper flakes - mix.
  • Add salt if needed and enjoy.

Nutrition Facts : Calories 498.8, Fat 34.7, SaturatedFat 4.8, Cholesterol 97.5, Sodium 617.1, Carbohydrate 5.7, Fiber 2.8, Sugar 0.7, Protein 41.7

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