Codfish salad is a dish I really like and I often make it even in summer… yes, also because I generally prepare it as an appetizer for Christmas Eve or New Year’s Eve dinner, and it really makes a great impression!!!
In summer, they are always very welcome, and it’s a dish that can be prepared in advance, for example, coming back from the beach, it’s convenient to find a ready meal in the fridge.
Let’s say that at home I am the big fan of such dishes, maybe my husband and son a little less, but I make it anyway and prepare other things for them.
It doesn’t take much time to make, and I must say it keeps well for 4-5 days if you put it in a bowl with a lid that closes well, but above all, you need to be generous with the oil to keep it a few days longer.
If you make some of my recipes, send me the photos and I will publish them on my page with your name.
Try to make it following my recipe and I am sure of your positive feedback.
About 272 kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Codfish Salad
- 2.2 lbs Headless small codfish
- 2 cloves Garlic
- to taste Parsley
- to taste Salt
- 2 tbsps Extra virgin olive oil
- 6.8 oz Vinegar
Preparation of Codfish Salad
Take a large pot and fill it more than halfway with water, add the headless codfish, and let them boil, checking the cooking by inserting a toothpick or fork into the fish; when the fish flesh separates easily, it is cooked.
Take each small codfish, clean it well of skin and bones, once cleaned, put them in a bowl, cover them with vinegar for about 20 minutes.
After the time has passed, drain them in a colander for at least 30 minutes, then season them with extra virgin olive oil, garlic, parsley, and salt.
It can be stored in the fridge for 4-5 days.
