1 pound dried and salted cod, already hydrated
2 to 3 cups milk
2 medium Red Skin Potatoes, cooked, peeled and diced
1/2 cup diced celery
1/2 cup diced sweet red pepper
2 tablespoons capers in brine, drained
1/4 cup minced fresh parsley
1/2 cup Filippo Berio Extra Virgin Olive Oil
2 tablespoons red wine vinegar
Fine sea salt to taste
Grinding black pepper to taste
Place the fish in a sauté pan and add the milk; bring to a boil then lower the heat and simmer the fish until it begins to flake. Lift the fish out of the pan with a serrated spatula and place it on a cutting board. Let cool then cut into bite size pieces and place in a large bowl.
Add the potatoes, celery, red pepper, capers and fresh parsley and toss the mixture gently. Add the olive oil and vinegar and toss again to combine. Add salt and pepper to taste.
Place on a serving platter and serve at room temperature.
This recipe is featured on show 2205 - Festival of the Seven Fishes – La Festa dei Sette Pesci.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"