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.
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! 🙂