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 Beth Levine) (adapted from Levana's Table by Levana Kirschenbaum) 1 medium onion, peeled and quartered 2-in. piece fresh ginger, peeled 6 large cloves garlic 1/4 c. Dijon mustard 1/2 c. dry red wi

(by Hani Malaika M) 2 c. basmati rice 2 garlic cloves handful of cilantro leaves 2 T. olive oil 1 chicken bouillon cube 1 1/2 c. hot water 1 T. ghee 1 t. seasoning salt Preheat oven to 350 F. Wash ric

(by Diane Zinna) 1 bunch celery, washed and strings removed 16 oz. Philadelphia cream cheese small jar of green pimiento-stuffed Manzanilla olives paprika Slice celery stalks into one-inch pieces. Usi