2 lb hydrated cod (907g), de-boned
1 carrot, halved
1 celery, halved
1 onion, quartered
1 1/4 cups extra virgin olive oil (300ml)
salt to season
1cup calamata olives
small bunch of parsley, finely chopped
To start your Insalata di Baccala:
Cut cod into 2 x 2 inch pieces.
In a large pot of cold water add carrot, celery and onion. When water begins to simmer, add cod and cook for about 5 minutes or until the cod begins to flake.
Once cooked remove skin and any odd bone you may find.
Break up the cod and place in a salad bowl with olive oil, salt, olives and parsley.
Mix well. Let rest in refrigerator or serve immediately.
