Search

Baccala Salad

Updated: Mar 30, 2020

(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.


Recent Posts

See All

Crab Imperial

(by Aimee Lee Ball) 5 T. butter, divided 1 T. flour 1/2 c. milk 1 1/2 t. Worcestershire sauce 2 T. dry sherry 1/2 c. mayonnaise 1 T. fresh lemon juice 1/2 t. salt 1/4 t. freshly ground pepper 1 lb. fr

Dolores's Chocolate Chip Banana Bread

(by Ann-Rebecca Laschever) Use the ripest (almost rotten) bananas you can find. The yellow peels should be at least half browned, and the bananas inside squishy and browning.My mom always made it in a

Savory Plantains

(by Janet LoSole) 2 green plantains 2 T. coconut oil 1 small onion, diced 1 c. chopped greens (chard, kale, collards) 1 clove garlic, crushed sea salt to taste 1 t. curry powder 1 can (13.5 oz.) cocon