Insalata di Baccala: Cod Salad

Total Time:
20 min
15 min
Inactive Prep:
5 min
4 servings


  • 2 pounds/907 g, hydrated cod, de-boned*
  • 1 carrot, halved
  • 1 celery, halved
  • 1 onion, quartered
  • 1 1/4 cups/300 ml extra-virgin olive oil
  • 1 cup kalamata olives
  • Small bunch fresh flat-leaf parsley, leaves picked and finely chopped
  • Salt
  • *Cook's Note: Ready-to-use hydrated cod can be found at most fish shops. However, if you choose to buy dry-salted cod, soak it in a large bowl of cold water for 2 days, changing the water 3 to 4 times a day. This will re-hydrate the cod and ensure that it is not too salty.


Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.