Howto
Make
Baccala Salad
Seafood and fish was probably among the first foods consumed by our ancestors dwelling near bodies of water. Thousands of years later, in the present modern day age, so many seafood and fish recipes has been created; and humans will keep on inventing new ways to cook these bounties of the sea. Even you yourself can make your own recipe. Try including herbs and vegetables to your fish to create a hearty soup or seafood chowder. You can even bake, fry, grill, poach, or steam them if you want. But for the Christmas Eve dinner, try this very simple salad. So easy and so good! Baccala Salad Ingredients 1 Lb Dry Baccala` 1/2 Cup Gaeta or Kalamata olives 4 Stalks celery, finely chopped 1 Head of fennel 4 Cloves garlic, finely chopped 1 Small red onion 2 Tbs fresh parsley EV olive oil Salt & Pepper Preparation 1. Before you can cook dried Baccala` you need to remove the saltiness from it. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process. 2. Boil a pot of water and once the water boils drop the Baccala` in it. 3. Let it boil for about 5 minutes. A bit longer if the pieces are thick. 4. Remove the Baccala` from the pan and rinse it under cold water. 5. With your hands break the Baccala in lumps and put in a bowl. 6. Add the olives, chopped celery, the fennel sliced thin and the parslyey. Mix well. 7. Add the red onion sliced very fine and the chopped garlic. 8. Add salt & pepper s desired. 9. Add 1/2 cup of EV olive oil and the juice of 1 large lemon. 10. Toss well, cover and refrigerate for 2 hours. Recipe from cookingwithnonna.com