Are you looking for an easy baccala recipe? Grilled baccala salad is one of my favorite dishes and I love it accompanied by grilled red bell peppers. The sweetness of grilled bell pepper balances the savory flavor of the baccala and the result is absolutely delightful. This is a fine and delicious baccala salad that requires few ingredients but high quality ingredients are essential to get the best results, as always.
Salt cod 1-1,2 Kg
Extra virgin olive oil
A clove of garlic
Select some pieces of salt cod of uniform thickness at least 3-4 cm. Cut it into chunks of 10 x 7 cm. Soak the salt cod in cold water for at least 48 hours changing the water two or three times a day. Once the salt cod is desalted and rehydrated well, you can fire up your barbecue. Oil a grill basket to prevent sticking. Place the salt cod in the grill basket and cook on a medium heat for about 30 minutes turning occasionally. Grill until each side is slightly crispy making sure it is not getting too dry.
When the salt cod cools you will remove the bones and skins. Place the coarse shreds of salt cod in a serving plate and drizzle with extra virgin olive oil. Add the chopped garlic and top with chopped parsley. Let marinate for at least 1 hour before serving.
If you like, serve the baccala salad with grilled bell peppers as side dish. Now the red bell peppers are not in season, so I’ve used some of those I grilled and froze last summer.
ROAST THE BELL PEPPERS.
Place the bell peppers on the grill and broil until they are soft (about 20 minutes). Turn occasionally. Peel them and remove stems and seeds. Cut the bell peppers into strips and season with salt, extra virgin olive oil, garlic and parsley.
- The salt cod fillet is a good cut because it is the thickest part of the salt cod and it is poor in small bones.The dish will be more succulent and it will looks more appetizing.
- A fruity extra virgin olive oil will makes the baccala salad taste fresher.
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