Bacalhau salad
Bacalhau salad: inspired by portuguese gastronomy, this dish is one of my family classics. It is as simple as it tasty!
Portions 8 people
Print Recipe
Ingredients
- 1 kg dried and salted cod
- 1,5 kg potatoes
- 2 to 3 shallots
- 4 tbsp capers (or more according to taste)
- 6 tbsp olive oil
- 6 tbsp vinegar (I use apple cider vinegar)
- parsley chopped
- pepper to taste
Instructions
Desalted the cod
- Ideally, start two days and at least 24 hours before to cook.
- Run the cod under cold water to remove the excess of salt.
- Place it in a large bowl and cover with cold water.
- Place in the refrigerator and change the water regularly, at least every 4 to 6 hours, until cooking.
Cook the cod
- Fill a pan with water and bring to a boil. Add the fish and let it cook for about 10 minutes. Adjust the time depending on the thickness of your fish. It is ready when you can cut the flesh easily.
- Simultaneously, cook the potatoes as you usually do. You want the potatoes to hold.
Prepare the salad
- Cut the potatoes into pieces, pulled the cod and chop the shallots.
- Mix all the ingredients in a large bowl.
- Add the olive oil, some parsley and pepper to your taste.