This recipe from both my mother and grandmother was usually prepared as part of the Christmas eve dinner. My grandmother would make it sometimes for dinner when meat was not allowed on Fridays in the catholic religion. After I moved away from home I would make it with my mother for my Christmas eve 7 fishes diner.
Before it can be eaten, salt cod must be re-hydrated and desalinated by soaking in cold water for one to three days, changing the water two to three times a day. You can buy desalted cod around the holidays in some Italian grocers.
This Baccala salad recipe is adapted to my tastes. I tossed out the canned olives my mother used and added spicy green olives instead of pimento stuffed olives and dried red pepper flakes.
Mom's Baccala Ensalada
2 filets of pre-soaked salt cod. Total 6-8 oz (if the cod is not presoaked start at least 3 days ahead. )
2 cloves of garlic
1/2 cup good quality olive oil
The juice of 1/2 Lemon (meyer lemon if you can get it)
Some of the marinade from the spicy olives ( optional to taste)
10 pitted kalamata olives cut in half
6 spicy hot green olives remove pits and break up the olives.
3 marinated artichoke hearts cut into quarters
3 sprigs of fresh parsley , remove stems, tear the leaves
1 whole roasted red pepper cut into 1/2 inch squares
1/4 cup sliced celery
2 filets of salt cod. Total 6-8 oz
2 cloves of garlic
If you can't get pre- soaked salt cod follow these instructions. Place the cod in a large bowl and cover with water. Put the bowl in the refrigerator covered. Replace the water every 6 to 8 hours for the next two to three days. Leave the cod in the water until you are ready to use it.
Place the cod into a large pan and cover with water. Put the two cloves of garlic in the water and heat the water to a simmer. Cook the cod for 8 to 10 minutes (depending on the thickness of the cod pieces),remove from the pan and allow to cool. Put the garlic aside but do not discard it.
Mix together the olive oil, lemon juice and the marinade if using. Then add the next six ingredients and stir.
Mash the boiled garlic to a paste add to the vegetables and olive oil. Break up the cod into pieces and gently stir to mix in with the vegetables and garlic. Let sit covered in the refrigerator for 1 to 8 hours before serving.