Baccala is salted cod, which you will find in Italian delicatessens, fish markets and some supermarkets.
1 ½ pounds Baccala (salt cod)
8 cloves garlic, minced
½ pound pitted black olives, drained and halved
½ pound green olives, drained and halved
1 red onion, halved and sliced thinly
4 ounces Italian capers, drained
¼ cup fresh Italian parsley, chopped
Juice of 2 lemons
1-cup extra virgin olive oil
Salt and pepper to taste
- Cut the salt cod into 4-inch long pieces, place in a bowl, and cover by 2 inches with cold water. Soak for 2 days, changing the water twice a day.
- Drain and carefully remove any bones.
- In a deep skillet, cover the salt cod with water and bring to a boil. Reduce the heat to low and simmer until the fish just flakes, about 5 minutes. Drain.
- In a large bowl, combine the fish while it is still warm with the remaining ingredients, and toss to combine. Let cool, cover, and chill for at least 2 hours to develop flavors.