Salt Cod Fish Salad Recipes

SALT COD SALAD

Steps:

• Rinse the fish under cold running tap water and remove any skin or fish bones that are visible if necessary.
• Steam the salt cod for 6 to 8 minutes. I used my KitchenAid Cook Processor for that. If you don't have a steamer, you can use a pasta pan. Place the fish in the pasta basket, add some water to the pan, put a lid on it and then place the pan over medium-high heat for about 10 minutes.
• The salt cod should be flakey and cooked through in the end. Remove it from the steamer (or pasta basket) and then tear it into bite-size bits. Transfer the to a large mixing bowl.
• Chop the tomato into 4 bits and deseed it under cold running tap water. Let the tomato drain a bit on a clean kitchen towel and then chop it up finely. Then add the diced tomato to the salt cod in the bowl.
• Stir the fish and tomatoes carefully. Chop the fresh herbs finely and add them as well. Season the salad with a pinch of pepper and salt as well.
• Add the caper berries (or capers) and the lemon juice.
• Drizzle the salad with a good glug of the olive oil.
• Stir the salad gently. Then check the seasoning and add extra pepper, salt or lemon juice to taste if necessary. Place the cod salad in the fridge for another 30 minutes. Serve cold.

SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
• Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
• Preheat the oven to 350 degrees F.
• Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
• Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

CATALAN SHREDDED SALT COD SALAD

Steps:

• To prepare the salt cod, rinse it well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with).
• Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
• Drain and press the cod with your fingers to extract as much water as possible. Shred the cod by hand into thin strips and transfer it to a large bowl. Add the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if desired, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt). Whisk the vinaigrette together until thoroughly blended. Using your hands, toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg. Scatter the oregano over the dish.

SALT COD SALAD

Steps:

• Mix the lemon juice and vinegar in a large bowl; whisk in the oil in a slow, steady stream until well combined. Season with salt and pepper and toss in the salad greens. Transfer the salad to a serving bowl or plate.
• Toss the salt cod, orange, tomato, olives, and parsley together and arrange on top of the salad greens. Serve immediately.

SALT COD FISH SALAD

Steps:

• Soak cod fish in water for about 4 hours. Drain well and boil for 15 minutes. Discard skin and bones.
• Arrange cod fish in platter. Garnish with onions and tomatoes.
• Combine seasoning ingredients, pour over fish. Mix well. Serve cold.

SALT COD SALAD

Steps:

• Mix juice, vinegar and oil in a large bowl; whisk until well combined. Season to taste with salt and pepper, and toss in salad greens. Transfer salad to a serving bowl or plate.
• Chop the salt cod with a knife, and then shred it with your fingers. Toss the cod, orange, tomato, olives and parsley together, and arrange on top of the salad greens. Serve.

SALT COD SALAD

Steps:

• Mix dressing and paprika. Combine next 6 ingredients in large bowl. Add dressing mixture; mix lightly.
• Spoon onto lettuce; top with olives and eggs.
• Serve with crackers.

SALT COD FISH SALAD

Steps:

• First soak your cod 24 hours, changing the water 3-4 times.
• Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
• Meanwhile cook the potatoes with the skin in salted boiling water.
• Also boil your eggs.
• When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
• Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
• Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
• Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
• Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).