Salted Cod Salad: The Fresh Recipe and the Trick to Not Mess It Up
For years I made the mistake of not appreciating salted cod (baccalà), perhaps because of childhood memories tied to its strong smell. Today, after rediscovering it in gourmet versions, it has become one of my favorite seafood dishes. If you are skeptical too, this simple and light salted cod salad will make you change your mind!
Salted Cod or Stockfish? Let’s clarify
There is often confusion, but the difference lies in how the North Atlantic cod is preserved:
Baccalà (salted cod) is preserved under salt, while Stoccafisso (stockfish) is preserved by natural air-drying.
For this recipe we will use salted cod, which thanks to the salting keeps a firm and flavorful flesh, perfect to serve cold.
A versatile dish for any occasion
The salted cod salad is a staple seafood recipe, ideal as:
A light main course for a summer dinner.
A seafood starter for Christmas Eve or big celebrations.
A protein-packed single dish for anyone on a diet.
How to prepare a delicate salted cod salad
The secret to getting rid of that “wild” smell many dislike is proper desalting and aromatic boiling. If you buy the fish still under salt, remember to follow the correct soaking times (at least 48–72 hours, changing the water frequently).
If you love seafood recipes, try these other tasty and scenic ideas to enhance your special-occasion tables:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 lbs desalted salted cod (baccalà)
- 2/3 cup white wine
- 4 juniper berries
- A few stems parsley
- 2 slices lemon
- to taste salt
- 1 large navel orange (large or 2 small)
- 5 green olives
- 5 black olives
- 1 small bunch parsley
- to taste marjoram
- 3 1/4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- to taste salt
- to taste mixed whole peppercorns
Tools
⚠ IN THIS RECIPE THERE ARE 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, at no extra cost to you!
- 1 Saucepan
- 1 Skimmer
- 1 Knife
- 1 Salad bowl
- Paper towels
- 1 Colander
Steps
To make this dish start with salted cod already soaked and desalinated. Rinse it one last time under running water, then pat it dry with paper towels and, using a fish knife, cut it into steaks.
Fill a saucepan halfway with water, add a little salt and flavor it with lemon slices, a few parsley stems, juniper berries and the white wine.
As soon as it starts to boil, add the cod steaks and cook over low heat for 10 minutes.
Meanwhile, segment (supreme) a large orange by first cutting off the two ends and then removing the peel from top to bottom. It is important in this operation that the white pith is also removed while cutting.
Now separate it into segments, removing any seeds and remaining central white parts.
Finally cut the segments in half.
Transfer the orange segments into a large salad bowl with any residual juice, add some coarsely torn parsley by hand and the pitted black and green olives you prepared earlier.
Meanwhile the fish will have finished cooking, so using a skimmer remove it and place it in a colander to cool slightly.
While it is still warm, clean it by removing the outer skin and the central and inner bones.
As soon as the salted cod is lukewarm, add it to the rest of the ingredients and dress everything with a generous drizzle of extra virgin olive oil, a pinch of salt if necessary, a sprinkle of marjoram and a splash of lemon juice.
Finish with a good grind of pepper and gently toss to combine all the ingredients.
Place in the fridge covered with plastic wrap for at least 1 hour so the dish absorbs all the flavors. Of course this is optional; you can also serve the salted cod salad immediately if you prefer.
And voilà… the salted cod salad is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉The salted cod salad can also be prepared in advance and stored in the fridge covered with plastic wrap for a few days, as it will become more flavorful over time!
Tips, notes, variations and suggestions
🟣If you didn’t buy the salted cod already desalinated, there are a few extra steps before proceeding with the recipe.
Wash it well under cold running water to remove all the salt, then place it in a bowl and keep it soaking in very cold water for about 3 days, changing the water twice a day. After soaking, the salted cod will be softened and desalinated, ready to be cooked.
🟣This dish is very versatile, so you can also add other ingredients to enrich it further such as some boiled potatoes, seasonal cherry tomatoes or sundried tomatoes in oil. Inspired by the Neapolitan recipe, you can also add desalted capers, a few anchovies, etc.
FAQ (Questions and Answers)
I don’t drink alcohol, can I omit the wine?
Yes, certainly. Wine adds acidity, body and savory notes to the dish but it can be omitted whenever you don’t drink alcohol, the recipe will be served to children, or simply because you’re out of wine at home!
