Insalata di Baccalà – Dried and Salted Cod Salad


I already talked about the Baccalà in THIS post, and I also wrote something about the history of this great product and how it became so popular in Italy, so if you are interested about that background you can have a look there 🙂

This is one of the many ways you can use it, and it’s a very fast, easy and comfortable way to eat it (if we don’t consider the 3 days waiting and changing the water 🙂 ).

It’s a cold salad, perfect in the summer, you can prepare it in bigger amount than what you need, and you can keep it in your fridge for 2-3 days.

I don’t need to say that I really like it 🙂

Let’s see what we need.



INGREDIENTS (4 people):

  • 1 Baccalà (salted cod) fillet, about 600-700 g
  • potatoes, about 300-400 g (about half of the fish weight, it’s a good balance)
  • 2-3 tablespoons of olives, possibly the Taggiasche/Cailletier type (which are sweeter and more delicate, in alternative you can use Gaeta olives, or Leccino type or Kalamata type)
  • 2 teaspoons of capers 
  • 1 bunch of parsley
  • 2 cloves of garlic
  • extra virgin olive oil


  1. First of all you have to wash the Baccalà from the salt, then you keep it covered in cold water, in the fridge, for 3 days long and during this time you have to change the water 2-3 times a day.
  2. Then we have to boil the Baccalà and the potatoes. Start with the potatoes, which takes longer: peel them, cut into cubes (2-3 cm about) and boil in water for about 20 minutes (it depends, you’ll see).
  3. Then take the Baccalà that have been first washed from the salt in running water and then soaked in cold water for 3 days long (and you have to change the water 2-3 times a day), cut it into few big pieces and boil it in water (without salt) in another pot, 8-10 minutes it’s enough, I don’t like to cook it longer.
  4. Then sit down, let the fish cool down, remove the skin and break the fillet into pieces removing all the bones: it should be very easy to flake.
  5. Transfer the cleaned fish in a bowl, add the boiled potatoes, the Taggiasche olives, the capers, the parsley, the 2 cloves of garlic (just hit it with the blade of a knife, we’ll remove it later, it just has to release its aroma) and season everything with a generous amount of good extra virgin olive oil. Salt shouldn’t be needed, but it’s up to your taste.baccalà_salad_4
  6. I suggest to wait at least 20-30 minutes before eating, so all the flavors combine together. And it’s good also the day after (keep it in the fridge in that case). Enjoy! 🙂

PS: you could squeeze some lemon juice on it if you would like, it fits well too! 🙂



10 Comments Add yours

  1. marymtf says:

    Love smoked cod. Can’t wait to try this salad.

    Liked by 1 person

  2. Hey Garzi I have nominated you to the one lovely blog award xoxo

    Liked by 1 person

    1. I saw it right before 🙂 köszi! 🙂 I’ll read better later! 🙂


  3. I love your recipes! And love the addition of olives and capers. Yum!


    1. Thank you Tracey, I’m very glad to hear that 🙂 and alternative I like is Baccalà salad with oranges, of course in the season when we have good oranges 🙂 the sweet of the orange is a nice contrast with the saltiness of the baccalà. Also in this case I specified a sweeter type of olives (and few similar alternatives) for the same reason 🙂

      Liked by 1 person

  4. Rowena says:

    It is just amazing how versatile baccalà can be in the kitchen. In Hawaii, Portuguese cooks make a shredded bacalhau salad with onions and tomato — a favorite of mine.

    Liked by 1 person

    1. Yes, in Portugal they also use a lot this fish. They claim to have a different recipe with it for each day of the year 🙂


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