Baccala Salad

Baccala Salad


  • 1 1/2 lb. baccala (codfish)
  • 4 medium potatoes, quartered
  • 1 clove garlic, minced
  • 2 medium onions (whole)
  • 1 Tbsp. parsley, chopped
  • 1/4 cup wine vinegar
  • 1/2 cup oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 stalk celery, chopped


Cut baccala in 2 pieces. Soak in water for 2 days. Change water twice a day. Boil fish in 3 quarts of water together with onions and potatoes for about 30 to 40 minutes or until baccala is tender. Strain and cool. Place sliced baccala and potatoes on large platter. Sprinkle salt, pepper, garlic, parsley, celery, oil and vinegar. Mix gently. Serves 4.

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