"Hunger is the best sauce in the world."--Cervantes

Bacala Salad Recipe

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This recipe for Bacala Salad, by , is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Fedeli
Added: Sunday, March 22, 2009


1-1 ½ lb. bacala
1 large sweet vinegar pepper, chopped (or the entire jar)
1 pk. frozen cauliflower, cooked
black and green olives
artichoke hearts, chopped
1 can rolled anchovies
1 can flat anchovies
celery, chopped (to taste)
parsley (to taste)
minced garlic
salt and pepper (to taste)
capers and/or pignoli (optional)
white wine vinegar (to taste)

Soak dried cod fish until soft and plump, generally for three days. (This softens and removes much of the salt.) Place fish pieces in a large pan. Cover the fish with cold water and cover the pan tightly with plastic wrap and aluminum foil to prevent the refrigerator from having the strong smell of fish. Turn the pieces and keep changing the water every 6 hours. On the third day, rinse the fish under cold water, drain, and pat dry. Once it is soft, cook the fish in water, until you can easily pierce the fish. Chop the fish into small pieces. Mix all ingredients together. Refrigerate for at least 2 hours.

Personal Notes:
Personal Notes:
Our family serves this salad every year on Christmas Eve.




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