Baccala Salad Recipe

• 2 lb salt cod cut 3" pcs
• 1 c. extra virgin olive oil
• 4 x garlic cloves
• 1/2 c. lemon juice
• 2 c. warm and sweet vinegar peppers
• 1 c. Gaeta olives
• 1/4 c. capers
• 2 Tbsp. minced parsley Salt to taste Freshly-grnd black pepper to taste

1. Soak cod for 2 to 3 days, refrigerated, changing water regularly.
2. In large pot, bring 6 qts of water to a boil, add in cod and cook till fish breaks off easily.
3. Strain and cold.
4. After it cools, remove skin and bones, if there are any, and break into bite-size pcs.
5. In medium saute/fry pan heat oil and saute/fry garlic for 2 to 3 min.
6. Cold.
7. In a bowl, add in cod, pour oil and garlic over, add in lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste.
8. Place in serving platter and serve at room temperature.

salt, extra virgin olive oil, garlic, lemon juice, sweet vinegar peppers, gaeta olives, capers, parsley salt

Taken from cookeatshare.com/recipes/baccala-salad-73085 (may not work)