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Baccala Salad

Serves 4


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.


  1. Maria J. Cruz's avatar

    Maria J. Cruz

    I saw your program the other day, and I love the way you explain and show everything. This recipe looks lovely. We make a Baccala salad here in Puerto Rico also. Ours include the baccala, onions, tomatoes, avocado, and plenty of olive oils and we love it. Mary Ann thank you for being our inspiration, I will allways, allways look to see your program in the mornings if i am at home. GOD BLESS YOU ALWAYS. Maria Cruz
  2. Mels's avatar


    I love this site so much.. Love Italiano also
  3. Joseph P Hildebrandt Sr's avatar

    Joseph P Hildebrandt Sr

    Love the whole wheat rigatoni and tuna from episode #2205!! Also, my wife and I both are amazed at the knives and other gadgets you used. Where can we get them?

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