Insalata di baccalà (salt cod salad) - Appetizers

4 TO 6 servings

preparation: 35 minutes

Cooking time: 7 to 10 minutes

Plan for 36 hours of desalination. The salad can be prepared the day before.

This insalata di baccalà or salt cod salad has its roots in Italian tradition, where salt cod was an obvious choice for Christmas Eve meals when meat was outlawed. Easy to store and prepare, salt cod has quickly become a holiday classic.

A recipe suggested by chef Michele Forgione, co-owner of Impasto, Gema, Vesta and Chez Tousignant. Michele Forgione has also hosted Mangia Québec, a serie celebrating the influence of the Italian community on Quebec cuisine.

Ingredients

1 lb (500 g) salt cod, cut into 3 x 4-inch pieces
2 garlic cloves, chopped
3 marinated vinegar sweet peppers, cut into strips
6 anchovy filets, chopped
100 g (about ½ cup) pitted black olives, sliced
15 g (½ cup) fresh parsley, chopped
½ fennel bulb, finely sliced with a mandolin
1 lemon, juice
45 ml (3 tbsp) extra virgin olive oil (or more!)
Salt and freshly ground pepper, to taste*

Preparation

In a large bowl, desalinate the fish by soaking the pieces of cod in cold water. Keep in the refrigerator for 36 hours, changing the water every 6 to 8 hours. Drain well.
In a large pot, cover the pieces of desalinated cod with cold water. Cover and cook over medium heat for 7 to 10 minutes, or until the fish is tender. Set aside to cool.
Flake the cooked cod in a large bowl and add the garlic, the marinated peppers, anchovy filets, olives, parsley, and fennel slices. Toss well to combine.
Add the lemon juice and olive oil. Season with salt and pepper to taste. Mix thoroughly. *Careful not to over-salt, as the anchovy filets and olive are already salty.

*Be careful not to over-salt, as the olives and anchovy fillets are already salted.

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