The Salt Cod Salad you won’t expect: Potatoes, Fennel Carpaccio and a Super Aromatic Crumble
If you think of salt cod as an exclusively winter or heavy dish, this recipe will change your mind from the first bite. Today we bring to the table a gourmet salad that plays on contrasts: the comforting softness of the potatoes meets the sharp freshness of the raw fennel carpaccio.
The star is the salt cod, gently cooked to preserve its meaty, flavorful flesh. But the real “twist” is the finishing touch: a crispy parsley and lemon zest crumble. It’s that savory, citrusy note that lights up the dish, giving a breath of Mediterranean freshness.
It’s a light, elegant one-plate dish, perfect for a dinner when you want to impress without spending hours at the stove. Simple, refined and decidedly modern.
Salt cod or stockfish? Let’s clarify
There is often confusion, but the difference lies in the preservation method of the North Atlantic cod:
Salt cod is preserved with salt, while stockfish (or dried cod) is preserved by natural air-drying without salt.
For this recipe I will use salt cod, whose salting keeps the flesh firm and flavorful, perfect to be served cold.
How to prepare a delicate salt cod salad
The secret to removing that “fishy” smell many dislike is correct desalting and an aromatic boil. If you buy the fish still heavily salted, remember to follow proper soaking times (at least 48-72 hours, changing the water frequently).
Ready to discover how to balance textures and aromas? Here’s the recipe!
Other salt cod and fish recipes you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1.8 lb desalted salt cod
- 3/4 cup white wine
- 2 slices lemon
- 1 tsp anise seeds (optional)
- A few sprigs parsley
- 1 pinch salt
- 1 fennel bulb (large)
- 4 potatoes (medium)
- 2 tbsp salted capers
- 3.5 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 pinch black pepper
- to taste salt
- 1 lemon zest (untreated)
- 1 bunch parsley (leaves only)
- 1/2 clove garlic
- A few fennel fronds
Tools
- 1 Casserole pan
- 1 Skimmer
- 1 Knife
- 1 Mandoline
- 1 Bowl
- 1 Lemon squeezer
- 1 Jar
- 1 Chopper
- Gloves
- Paper towels
Steps
Start by washing and trimming the vegetables: cut the fennel in half, remove the tougher parts but keep all the fronds; peel the potatoes and cut them into medium-sized cubes.
With the help of a mandoline, slice the fennel paper-thin (almost transparent).
Soak the slices in a bowl of cold water for 10 minutes. They will become very crisp and curl slightly.
Do the same with the potatoes while waiting to cook them: this will remove excess starch and improve their texture when cooked.
Meanwhile, rinse the salt cod (already soaked and desalted) under running water. Then pat it dry with paper towels and, with a fish knife, cut it into steaks.
Fill a pot halfway with water, add a little salt and aromatize it with lemon slices, a few parsley sprigs, the anise seeds and the white wine.
As soon as it comes to a boil, add the salt cod steaks and cook over the lowest heat for 10 minutes. After that time, use a skimmer to remove them and set them aside to cool. In the same water, add the potatoes and cook them for 8-10 minutes at most (they should be tender but still firm).
While still warm, clean the cod by removing the outer skin and any small bones or spines.
While the cod cools and the potatoes cook, prepare an emulsion in a jar: oil, lemon juice, a pinch of salt and pepper then close the jar with a lid and shake to mix well.
Separately, in a chopper add the zest of one untreated lemon using a small knife, taking care not to include the bitter white part (the pith), and cut into strips.
Pulse the chopper until you obtain a powdery texture.
At this point add the parsley leaves, the reserved fennel fronds and half a clove of garlic.
Pulse again for a few seconds until you obtain a highly aromatic crumb with a bright green color.
In a salad bowl or directly on serving plates, lay down the fennel carpaccio previously drained and well squeezed, add the cooked and cooled potatoes, the cod steaks, a generous handful of desalted capers and any leftover fronds.
Dress everything with the oil and lemon emulsion and sprinkle the parsley crumble only at serving time, then toss gently. Adjust salt and pepper if needed.
And voilà… the salt cod with fennel carpaccio and potatoes is ready to enjoy!
Enjoy your meal from La Cucina di FeFè!
Storage
👉The salt cod with fennel carpaccio and potatoes is a dish that gains flavor after resting. It can be stored in the refrigerator in an airtight container for a maximum of 24-48 hours. I recommend adding the parsley and lemon crumble only at serving time. If stored together with the salad, it will lose its crunch due to the moisture from the potatoes and fennel carpaccio. Remove the dish from the fridge about 15-20 minutes before eating to best appreciate the lemon aromas and the texture of the fish.
Tips, notes, variations and suggestions
🟣*If you didn’t buy desalted salt cod, you’ll need a few extra steps before preparing the recipe: rinse it well under running water to remove excess salt, then place it in a basin and soak it in very cold water for about 3 days, changing the water at least twice a day. After soaking, the salt cod will be softened and desalted, ready to be cooked.
🟣”The Chef’s touch“: this dish is very versatile, so you can add other ingredients to enrich it. In autumn, add a few pomegranate seeds or black olives or some sundried cherry tomatoes for color and a salty-sweet contrast.
Add some toasted pine nuts to the crumble for a more intense aroma.
FAQ (Questions and Answers)
1. Can I use fresh cod instead of salt cod?
Certainly. The flavor will be milder and less salty. In that case, remember to lightly salt the cooking water.
2. Where should I soak the salt cod if I buy it still salted?
It should be kept strictly in the refrigerator for 24-48 hours, changing the water every 8 hours or so to remove excess salt.
3. Can the crumble be prepared in advance?
Yes, you can prepare it even the day before and store it in a glass jar at room temperature, away from sources of moisture.
4. I don’t drink alcohol, can I omit the wine from the cooking water?
Yes, certainly the wine adds acidity, body and savoriness to the dish but it can be omitted in cases where you don’t consume alcohol, the recipe is intended for children, or simply because you’ve run out of wine at home!
