salt cod salad with red onions, black olives, raisins, pine nuts and potatoes, perfumed with lots of Basil. Today a fresh salad in the wake of the Sicilian tradition, with everyone of my island. The cod salad is light and Summer,and the extra touch of confit tomatoes gives the dish a nice acidity and a certain sweetness. The OF SALAD RECIPES I am always a joker in the summer. Not only because they are cold, but also because they can prepare in advance.
A tasty dish, some call also codfish Catalan, you can prepare in advance and serve as an appetizer, as second or even as a main course, especially for lunch. This summer salad of cold cod I love it. The confit tomatoes prepare them almost every week and the fresh onion is perfect to accompany this fish with a delicate flavor, I bake it for a short time for steam to leave intact the consistency. If you don't feel like making the tomato confit, use Piccadilly tomatoes Pachino type or type, fresh and with lots of Basil! At this point you just have to have a look at all my RECIPES WITH COD’ (you will also find the VIDEO RECIPE OF COD’ WITH TOMATO AND OLIVE) and my SICILIAN RECIPES and wish you good day!
800 grams of cod
250 grams of tomato confit (for the recipe click here)
salt and pepper
fresh basil as required
4 medium red-skinned potatoes
20 black olives from Gaeta
raisins just enough, already soaked and well squeezed
lightly toasted pine nuts as required
1 fresh onion of Tropea or a red onion
extra virgin olive oil as required
Per l'insalata di baccalà freddo, wash the cod and cook steam for 8-10 minutes (slightly salted water for 5 minutes or Blanche). Put it on a sheet of absorbent paper and allow to cool: remove the skin, any bones and get it into pieces of regular size.
Boil in salted water or steaming potatoes, them to cool completely, then peel and cut into cubes. Season the potatoes with olive oil, salt and pepper and let them flavor.
Stone the olives and cut into slices. Cut the onion into thin strips.
Composition of cod Catalan: put in the pot the potatoes and codfish and sprinkle everything with a drizzle of extra virgin olive oil. Continue placing harmonically the onion, the tomato confit, the olives of Gaeta, l'uvetta e i pinoli tostati. Salt lightly, pepare e guarnire con abbondante basilico fresco e servire il baccalà freddo alla catalana con un po' di pane casareccio tostato. Bon appétit!