Baccala salad
Delight in the flavors of the Mediterranean with a refreshing baccala salad. Bursting with vibrant colors and zesty taste, it's a culinary journey you won't want to miss.
Ingredients:
- 910g 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
Instructions:
- Place cod in water and let it sit in the refrigerator for 2 to 3 days, changing the water regularly. Heat up a large pot with 6 quarts of water until it boils, then add the cod and cook until the fish can be easily flaked with a fork. Drain and let it cool down. Once cooled, peel off the skin and remove any bones before breaking it into smaller pieces. In a medium-sized pan, warm up some oil and cook the garlic for 2 to 3 minutes. Let it cool down.
- Combine the cooked cod with oil, garlic, lemon juice, peppers, olives, capers, parsley, salt, and pepper in a bowl. Transfer the mixture to a serving platter and serve at room temperature.
Summary:
- Calories: 4824 kcal
- Fat: 254 g
- Protein: 576 g
- Carbs: 40 g
- Potassium: 14078 mg
- Magnesium: 1276 mg