The ubiquitous Insalata di Baccalà from Italy, which exists in zillion versions. Salt cod combines well with potatoes, onions, olives, and above all high-quality extra virgin olive oil. When buying salt cod, look for the so-called “loins”. They are cuts from the thickest part of the fish. They will give you the best fish flakes for this salad.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 lb salt codfish (bacalhau), desalted
- 1 lb small Yukon gold potatoes, unpeeled and sliced lengthwise
- 3/4 lb green beans, trimmed and cut in half, if too long
- 1 small red onion, thinly sliced about 1 cup
- 1 cup roasted red pepper slices, canned ones are fine
- 2 Tbsp garlic, finely minced
- salt and freshly ground pepper
- a dash of red pepper flakes
- 1/2 to 3/4 cup best quality extra virgin olive oil
- 1/4 cup white vinegar, or to taste
- 2 Tbsp finely chopped chives or scallions
- 2 Tbsp finely chopped cilantro or flat-leaf (Italian) parsley
- black olives for garnish
- 450 g salt codfish (bacalhau), desalted
- 450 g small Yukon gold potatoes, unpeeled and sliced lengthwise
- 375 g green beans, trimmed and cut in half, if too long
- 1 small red onion, thinly sliced about 140 g
- 180 g roasted red pepper slices, canned ones are fine
- 2 Tbsp garlic, finely minced
- salt and freshly ground pepper
- a dash of red pepper flakes
- about 150 ml best quality extra virgin olive oil
- 60 ml white vinegar, or to taste
- 2 Tbsp finely chopped chives or scallions
- 2 Tbsp finely chopped cilantro or flat-leaf (Italian) parsley
- black olives for garnish
Salt Cod vs Stockfish
Salt cod (bacalhau) is using a long-lived preservation method of salting. Traditionally special varieties of cod were used but due to overfishing, other firm flesh non-oily fish often serve as substitutes such as haddock, pollack, hake and striped bass. The traditional salting process takes three weeks. The fish are placed in large crates, covered with salt and turned over every 4-5 days so that they can absorb all the salt and lose excess water. The salt content absorbed by the fish during salting must exceed 18%. Modern methods, eschewed by the the slow food movement, inject the fish with a salt solution.
Stockfish, on the other hand, is cod dried in the sun on special racks for three months. It seems that its name derives from the Norwegian stokkfisk or from the Dutch stokvis, meaning “stick fish” or “fish dried on sticks”. Stockfish and bacalhau are often confused, especially in Italy where the famous Baccalà alla Vicentina dish uses stoccafisso (stockfish).
Preparation:
After desalting, bring enough water to a boil in a saucepan to cover salt codpieces. Let it come to a quick boil and then reduce the heat to low. Simmer salt cod for 10-15 minutes or until codfish starts to flake apart into slippery flakes when pierced with a fork. Do not cook too vigorously, it will toughen the flesh. You need fairly large flakes for the salad. Remove fish from the water and let it cool. Run your fingers over the fish flesh and check for small bones.
While the cod is simmering, cook the potatoes and green beans. Bring water to boil in a saucepan add salt and cook potato halves for 15-20 minutes or until tender. Drain potatoes and let them cool. At the same time, bring water to boil, in another saucepan. Add the salt and the green beans and cook them until crispy-tender, about 5-7 minutes. Drain beans and plunge them immediately into ice water to arrest the cooking and maintain color. Drain again, and set them on paper towels to drain.
Prepare the dressing. Whisk the olive oil with vinegar. Season with salt and pepper and red pepper flakes. Place potatoes, red onions, roasted peppers, and black olives in a bowl. Add the flaked cod on top. Drizzle dressing over the salad and toss everything gently taking care not to break up the fish too much. Let it stand for at least 15 minutes or longer before serving. Potatoes should absorb the dressing. Add more dressing, if necessary. Sprinkle with chives and cilantro and serve.
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