Home » Salt cod salad, potatoes, red onions and tomatoes

Salt cod salad, potatoes, red onions and tomatoes

by Ada Parisi
26913 views 5 min read

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!

SALAD COD ', POTATOES, TROPEA ONION AND TOMATOES

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

Procedure

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!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

4 comments

Manuela and silvia July 23, 2014 - 11:49

Very good summer and this salad!! nice idea for a full plate and tasty!!
a big kiss

Reply
Sicilians creative in the kitchen July 23, 2014 - 13:14

Thanks and welcome! And very good holidays to you! ADA

Reply
Rubina Ruin July 21, 2014 - 09:14

A simple dish but yummy.
I don't buy the cod often because, Although they sell soaked, often remains very salty and you must riammollarlo to make him lose flavor.
Excellent recipe!

Reply
Sicilians creative in the kitchen July 21, 2014 - 15:27

Hi Rubina! I must say that here in Rome the cod is often far too devoid of salt. But in any case if I read it in milk should lose any excess of flavor. This recipe is yummy, If you find a good cod try it and let me know! ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More