BACCALÀ SALAD SICILIAN WAY RECIPE with olives and sweet peppers
Recipe type: Salad
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • 1 lb (450 g) Baccalà (salted cod)
  • 1/2 medium red onion
  • 4 sweet mini peppers
  • 2 tbsp sun-dried tomatoes. coarsely chopped
  • 20 Castelvetrano green olives
  • 2 tbsp capers in vinegar
  • 2 tbsp raisin
  • 1/4 cup pistachios, shelled
  • 1 tbsp fresh parsley, minced
  • 1 tbsp fresh mint, minced
  • 5 tbsp extra-virgin olive oil
  • 1.5 tbsp red vinegar
  • 1 tbsp cane sugar
  • to taste table salt
  1. HOW TO PREPARE THE BACCALÀ BEFORE COOKING Before cooking the Baccalà, you want to discard the majority of the salt:First, Cut the salted cod into large pieces.Then, soak the pieces of salted cod in a bowl of material resistant to salt, best if glass or ceramic.Now, Cover the bowl with plastic wrap and store into the fridge.Replace the water into the bowl every 8-10 hours. After 24 hours, cut a little piece of salted cod and boil it for a minute, then taste to check if it is still too salty.If the salted cod is still too salty, extend the soak 24 hours more, replacing the water every 8-10 hours.Cook the cod immediately after soaking.
  2. COOKING THE BACCALÀDepending on the recipe, the Baccalà requires different cooking times and techniques. For this recipe, you want Baccalà poached into boiling water.So, fill a pot with water and bring to boil. Then, pour the desalted Baccalà pieces into the boiling water, and cook 3 to 5 minutes, depending on the pieces thickness. Finally, raise the fish and shred the meat into small pieces. Finally, season the cod with a splash of olive oil and store in the fridge, covered.
  3. PREPARING THE VEGETABLESFirst, sift the capers, and soak them into water. Then, dip the raisins into a bowl full of water as well. Now, reduce the half onion into thin slices. At this point, cut the mini sweet peppers into halves, discard the stems and seeds, and white parts, then slice the peppers finely. Then, chop the sun-dried tomatoes coarsely. Finally, mince the parsley and mint leaves, then soak the herbs mixture into 4 tbsp of extra-virgin olive oil.
  4. AGRODOLCE SAUCE Now, pour 1 tbsp of olive oil, 1 tbsp of cane sugar and 1tbsp of water into a saucepan and place over low heat until the sugar starts to melt, then add the vinegar and raise the flame 1 minute. At this point, add the onions and sauté a couple of minutes, stirring frequently: you want the onions a little bit soft, but still crunchy. Then add the capers, the raisin, and the sweet peppers. Sautè a couple of minutes more, then salt lightly considering the bold flavor of Baccalà and place far from the flame.
  5. RESTING AND SERVING BACCALÀ SALADNow, in a bowl combine the shredded Baccalà with the Agrodolce sauce. Add the sun-dried tomatoes and the minced herbs including the olive where you soak them. Cover or wrap the bowl, then store in the fridge at least 8 hours up to a couple of days. Serve the Baccalà salad slightly cold or at room temperature.
Recipe by philosokitchen at