Ingredients
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1 pound
dried and salted cod, already hydrated
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2 to 3 cups
milk
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2
medium Red Skin Potatoes, cooked, peeled and diced
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1/2 cup
diced celery
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1/2 cup
diced sweet red pepper
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2 tablespoons
capers in brine, drained
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1/4 cup
minced fresh parsley
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1/2 cup
Filippo Berio Extra Virgin Olive Oil
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2 tablespoons
red wine vinegar
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Fine sea salt to taste
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Grinding black pepper to taste
Directions
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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 slotted spatula and place it on a cutting board. Let cool then cut into bite size pieces and place in a large bowl.
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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.
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Place on a serving platter and serve at room temperature.
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