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Community Corner

Holiday Recipe: Bacala Salad

Nick & Toni's Executive Chef offers a suggestion for your holiday feast.

We've asked local chefs to submit their favorite recipes that are appropriate for the holiday table. Here's a recipe from Nick & Toni's Executive Joe Realmuto.

Salt Cod Salad

SERVES 4

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  • 1 lb. Salt cod Filet
  • 1 lb. Fingerling Potatoes
  • 1 large bunch parsley
  • 1 medium red onion, chopped
  • 1⁄2 cup olive oil
  • Freshly ground black pepper
  • 1 ea Lemon

Procedure:

1. Soak salt cod in a large pot of water in refrigerator for 36–48 hours, changing water at least 4 times.

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2. Drain salt cod, then return to same pot, add water to barely cover, then bring to a boil. Reduce heat to low and poach salt cod for about 20 minutes, or until tender enough to pierce easily with a knife. Remove salt cod from pot and drain, reserving poaching liquid, then place fish in a large bowl to cool slightly. When it is cool enough to handle, pick through it carefully to remove any pieces of bone.

3. Slice Fingerling potatoes ½ thick, then cook them over medium-high heat in reserved poaching water until tender, about 8 minutes. Drain, allow to cool slightly, then add to salt cod.

4. Wash and trim parsley, then dry and coarsely chop leaves. Add parsley and onion to potatoes and salt cod. Toss carefully (your hands work best), allowing potatoes and fish to break up slightly. Drizzle with olive oil, season with pepper, and toss again. Squeeze lemon over salad &serve at room temperature or refrigerate until serving.

-- Chef Joseph Realmuto

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