Salt Cod Salad

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Title: Salt Cod Salad
Categories: New, Text, Import
Yield: 4 servings


1 1/2 lb skinless, boneless baccala
1 thick apple slice -- or 1/2
: potato
3 TB extra-virgin olive oil
1 1/2 TB freshly squeezed lemon
: juice
1 sm clove garlic, -- finely
: chopped
: Freshly ground black pepper
1 TB chopped fresh Italian
: parsley

To prepare the salt cod, place it in a bowl and add
cold water to cover and the apple or potato, which
helps to draw out the salt. Refrigerate overnight,
changing the water several times during the soaking.
Drain the salt cod and rinse in fresh cool water.
Place the cod in a pan with cold water to cover. Bring
to a boil, then reduce the heat and cook gently until
the fish is tender but not falling apart, 15 to 20
minutes. Taste it before draining to make sure it is
cooked. If it is still too hard, continue cooking it
gently. If you find it still too salty at this point,
cover with fresh cold water, bring to a boil again,
and drain and rinse. When the fish is tender, drain
and rinse under cold water. Drain well and pat dry
with a cotton kitchen towel. Check for any skin and
bones that may have been missed.

Break up the fish into large flakes and transfer to a
serving plate. In a small bowl stir together the oil,
lemon juice, garlic and pepper to taste. Drizzle over
the fish. Sprinkle with the parsley. Serve at room
temperature.

Yield: 4 to 6 servings

Recipe By :CHEF DU JOUR SHOW #DJ9210

Date: Mon, 28
Oct 1996 08:56:25 -0500

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