Salted Cod and Potato SaladClick to Play

Salted Cod and Potato Salad

Insalata di Baccalà e Patate

Mary Ann Esposito

A Veneto version of salted cod, baccalà; perfect with potatoes for a summertime sup

Serves four


1 - 1/2 pounds soaked baccalà
1 lemon cut into thin slices, plus juice of one lemon
1 bay leaf
1 clove garlic, minced
2 anchovy fillets, cut into small pieces
1/4 cup minced parsley
1 tablespoon minced mint
1 tablespoon capers in salt, rinsed and minced
4 tablespoons Filippo Berio Extra Virgin Olive Oil
1/4 cup pitted black olives, chopped
1/2 cup diced cherry tomatoes
2 medium red skin or Yukon Gold potatoes
1/2 pound string beans, cut into thirds on the bias
Salt and pepper to taste
Salad greens or radicchio
Golden raisins or currants (Optional)


Cut the baccalà into pieces about 2 inches wide. Put them in a pot with two inches cold water, the lemon, and the bay leaf. Bring to a boil and simmer the fish for 20 minutes, then drain the pieces and set aside. Save a few tablespoons of the broth. 

Puree the garlic, anchovies, capers,parsley, and mint in a bowl.  Stir in the lemon juice, the olive oil, 2 tablespoons fish broth, and salt and pepper to taste. Mix well. Set aside.

Boil, steam or microwave the potatoes separately; when cool, peel and dice them.

Cook the green beans in lightly salted water until crisp tender.

Combine the potatoes, baccalà, string beans and tomatoes in a salad bowl, add the olives and the sauce, mix gently, andserve on a bed of greens or radicchio. If desired, sprinkle raisins or currants over the top.


This recipe is featured on show 1904 - Fish inSalt.

item recipe is featured in Episode 1904 of Season 19.

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  1. Gerald Carrino's avatar

    Gerald Carrino

    | Permalink
    I hope you can answer this question for me: I have had salted baccala in my refrigerator for 8 months [it is still salted]. Is it still good to eat?

    All my friends at work say it's fine. I know your answer will be the right one, Mary Ann!

  2. Laura Mathews's avatar

    Laura Mathews

    | Permalink
    Any one know of a recipe for Baccala Aragonato?
    It usually includes potatoes, golden raisins, black oil cured olives, parsley, garlic, olive oil, toasted bread crumbs and of course, baccala. Originally this dish called for pesce stocco-I have yet to find that in NYC.

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