top of page

Baccala Salad

(by Phyllis Paul)


2 lb. fresh cod fillets

1 T. salt

2 T. chopped parsley

1 T. chopped capers

1 c. Italian or Greek black olives

1/2 c. olive oil

2 lemons

Put fish in a frying pan and cover with water.

Add salt.

Bring to a boil, then reduce heat and cook until fish flakes, about 6 – 8 minutes.

Remove fish with a slotted spoon and spread on a platter.

Sprinkle with parsley, capers, olives, olive oil, and the juice of 1 lemon.

Thinly slice remaining lemon and arrange around the rim of dish.

Cover and refrigerate for one hour until chilled.


(Read One More Day, the story that accompanies this recipe.)

Recent Posts

See All

(by Annette Foglino) 2 T. butter 2 T. flour 1 c. milk salt and pepper, to taste 16 oz. pearl onions from jar or fresh, peeled In a saucepan over low heat, cook butter and flour, whisking, until lightl

(by Mollie O'Hara) 1 large onion, peeled, grated 1 large potato, peeled, grated 1 egg 1 c. water or club soda 1 c. panko bread crumbs 1 t. salt 1/2 t. black pepper 1/2 t. ground allspice 2 lb. ground