Steps

• Let’s start by boiling the codfish.

  There are two schools of thought on this. The first suggests cutting the codfish into 4 pieces, placing it in a pot with cold water, and bringing it to a boil. As soon as the water boils, turn off the heat, remove the codfish, and transfer it to a plate.
  The second suggests bringing the water to a boil, adding the codfish, cooking it for just 60 seconds, then turning off the heat and leaving the codfish in hot water for 10/15 minutes at most, without touching it.
  I use both methods, although I prefer the second, but it’s just a matter of habit; in both cases, the pieces of codfish will “flake” perfectly without falling apart or turning mushy. Your choice.
  In both methods, the cooking water should be flavored from the start with the bay leaf and the peel (only the yellow part) of the lemon.
  When the codfish is cooked, remove it from the water gently, and with the help of a small knife and fork, remove the waste parts that will come off easily and divide it into “flakes.”
  It’s better to do these operations right away when the pieces are still warm because the codfish will firm up more as it cools.

  Soak the sun-dried tomatoes in cold or warm water for about half an hour. Then, when they are soft, take them out of the water and cut them into pieces.
  When the codfish is completely cold, prepare the dressing. Pit the olives (green or black), wash the celery stalk, peel it with a vegetable peeler, and cut it into chunks. Finely chop the leaves as well.
  Place the codfish on the serving plate, add the diced vegetables, chopped celery leaves, olives, extra virgin olive oil, and lemon juice. Mix very gently and serve.
  Our codfish salad is ready.
  Bon appetit