Baccalà Salad: Italian Cod Salad Recipe

Enjoy this simple family dish for baccalà salad, a delicious salt cod recipe perfect for celebrating the Feast of the Seven Fishes. This cold appetizer is ideal for the busy holiday season, as it can easily be prepared beforehand.

Baccalà Salad is a cherished Italian dish traditionally served during Christmas Eve and Lent.

In this article, I’m sharing my authentic family recipe, guiding you through the easy steps of creating this simple salted cod recipe.

The preparation of this Italian Baccalà begins with desalinating the cod; this is done by soaking the fish in fresh water for an extended period, up to 3 days, with several water changes.

Once the fish is suitably desalted, it’s simmered until tender, then cooled and flaked into bite-sized pieces. The flaked fish is then combined with a tangy lemon oil dressing and Italian parsley, garlic, and celery.

Follow along for tips on choosing high-quality ingredients and ensuring the perfect soak for your salt cod.

Jump to:

• Ingredients
• How to prepare salted cod fish
• Assembling the baccalà salad
• Recipe variations
• Tips
• FAQ
• Feast of the Seven Fishes Recipes
• Recipe origins
• More seafood dishes
• Recipe

Ingredients

• Salted cod: Soaking the salted cod (about 1 pound) in cold water for 2-3 days is crucial to remove the excess salt. This process ensures the cod is desalted correctly and ready for salad use. Refer to the next section on How to Prepare Salted Cod Fish for more details.
• Garlic: Grated or pressed garlic adds a robust and aromatic flavor to the salad. Adjust the quantity based on personal preferences.
• Celery: Finely chopped celery provides a crisp and refreshing texture to the salad, complementing the flaky salted cod.
• Fresh Italian parsley: Chopped Italian parsley contributes fresh and herbaceous flavors, enhancing the overall taste of the salad. It also adds a vibrant color to the dish. I would not recommend using dried parsley. In a pinch, frozen parsley works well.
• Extra virgin olive oil: Olive oil serves as the base for the dressing, providing richness and a smooth mouthfeel. Additionally, drizzling extra olive oil over the salad before serving enhances its flavors. If possible, use a high-quality oil. 
• Lemon juice: The juice of one lemon adds a bright and citrusy element to the salad, balancing the olive oil’s richness and enhancing the dish’s freshness.
• Black pepper: Great for seasoning. Adjust the amount according to personal taste preferences.
• Salt: While the salted cod brings saltiness to the dish, it’s essential to taste if additional salt is necessary and adjust accordingly.

How to prepare salted cod fish

When making baccalà salad, you’ll find that preparing the cod is crucial for achieving the perfect taste and texture.

Selection quality baccalà: A top-notch piece of baccalà (salt cod) is essential. I always look for baccalà with a clean, white appearance and a firm texture, avoiding any pieces that appear overly dry or have a yellowish tint, as these are signs of oxidation.

Soaking the salt cod for a few days is a critical step that I never skip. It ensures the perfect balance of flavors in the insalata di baccalà. Follow these steps to prepare the salted cod for the salad:

• Cut into large pieces: Before the salted cod goes through the soaking process, cut it into large pieces. This initial preparation makes the fish more manageable and ensures even desalting.
• Rinse the fish: Before starting the soaking process, thoroughly rinse the salted cod under cold running water. This initial rinsing helps remove surface salt and kickstarts the desalting process.
• Soaking duration: Soaking is crucial to remove excess salt and rehydrate the fish. Soak the cod pieces for 48-72 hours depending on the thickness of the salted cod.
• Water changes: Change the soaking water at least twice daily to expedite desalting. The clear, freshwater helps draw out the remaining salt from the fish.
• Ensure full submersion: Fully submerge the salt cod in the water during soaking. This ensures even desalting and prevents any concentrated salty spots.
• Refrigeration: Refrigerate the salted cod while it soaks. This not only aids in preventing bacterial growth but also slows down the process, allowing for a more controlled desalting.

The next step is the boiling method. This ensures the fish is fully cooked and contributes to the salad’s overall texture. Follow these steps for the perfect boiled salted cod:

• Boiling the cod: Once the soaking process is complete, transfer the desalted cod to a pot of fresh, cold water. Bring the water to a gentle simmer over medium heat.
• Controlled cooking time: Simmer the cod for approximately 5-10 minutes or until it easily flakes with a fork. Keep a close eye on the cooking time to prevent overcooking, which may produce a mushy texture.
• Cooling period: After boiling, drain and allow the cod to cool before handling.
• Flaking the cod: Gently flake the boiled cod into bite-sized pieces, removing any bones that may be present.

Assembling the baccalà salad

It’s time to create this family-favorite baccalà salad with ease! Here’s my simplified method:

Make the dressing: Whisk together 5 tablespoons of extra-virgin olive oil with the juice of one lemon (about 4 tablespoons). Add 2 stalks of thinly sliced celery, ⅓ cup chopped fresh Italian parsley, and 1-2 teaspoons of grated/pressed garlic clove. Combine well.

Gentle toss: Pour the dressing over the flaked salted cod and gently toss it to coat each piece.
Final adjustments: Taste and make any final adjustments to your liking. A pinch more salt, a dash of pepper, or a subtle extra note of garlic – tailor it to your taste.
To garnish: Transfer to a serving platter and before serving, add a final drizzle of olive oil. You can also garnish with a sprinkle of fresh parsley for a touch of color and freshness.

Your insalata di baccalà is ready to impress with its simplicity and delicious flavors. Buon appetito!   

Recipe variations

Baccalà salad is a canvas for creativity, and each family recipe adds a unique twist to this Italian classic. Consider these delightful variations:

• Potatoes: Elevate the heartiness by adding boiled and sliced potatoes, creating a satisfying and comforting dimension.
• Olives: Introduce a briny depth with the choice of olives. Whether it’s black or green olives, they have an extra savory kick.
• Capers: For an additional element of brininess, sprinkle in capers. These little flavor bombs add a zesty note, enhancing the overall taste.
• Cherry or Vinegar Peppers: Kick up the heat and flavor profile by considering cherry peppers or vinegar pepper as a spicy addition. You can experiment with the heat level to suit your taste preferences. The addition of chili flakes is another option. 

Tips

Allow time for flavors to meld: After assembling the salad, refrigerate it for at least 2-3 hours, preferably overnight. This allows the flavors to meld together.

FAQ

Feast of the Seven Fishes Recipes

The Feast of the Seven Fishes is a wonderful Christmas Eve tradition. As an enthusiast of this festive seafood spread, here are some of my favorite recipes.

• Seafood Salad (Insalata di Mare): A vibrant mix of shrimp, calamari, and scallops marinated in zesty lemon and olive oil dressing.
• Baked Cod Fish: Simple and elegant, cod baked to perfection with a flavorful herb crust.
• Italian Cod with Tomatoes: Simply prepared with juicy tomatoes, garlic, and aromatic herbs, letting the cod’s natural flavors shine.
• Tuna Pasta: Classic Italian pasta with al dente spaghetti and flavorful tuna sauce.

Recipe origins

The tradition of baccalà, or salted cod, has always been a central part of the Feast of the Seven Fishes in my family.

The distinct aroma of this dried fish being prepared for our elaborate Christmas Eve meal remains a vivid memory from my childhood. As kids, my siblings and I couldn’t quite appreciate the fishy smell… lol.

But amidst the hustle and bustle of my mom and Nonna preparing the many fish dishes, I was captivated by the family stories and memories.

During supper, the abundance of food prepared for our annual Christmas Eve celebration meant I barely thought about this particular dish. I was too busy inhaling my Nonna’s St. Joseph spaghetti.

Fast forward to the present, and my perspective and taste buds have transformed.

Whenever I serve this dish on Christmas Eve, it’s like taking a trip down memory lane. Around the table, someone inevitably shares a heartfelt anecdote about this fish, ensuring the connections to family members who have left us remain alive.

★★★★★ If you have tried this Baccalà Salad Recipe I would love to hear about it in the comments below and be sure to rate the recipe!

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