Salt cod salad? Bacala, bacalao, morue, I have eaten salt cod all over Europe, stewed, boiled, in croquettes, you name it, but never in a salad until I lived in New York. I first ate this zippy salad in a Dominican restaurant in Washington Heights, in uptown Northern Manhattan and have never looked back, and have eaten many other versions from different Caribbean countries. This is my take. You’ll notice there’s no salt added. The method of soaking I use removes most of the salt but leaves enough so that you don’t need to add more for flavor. Spicy isn't traditional, but the hot habanero vinegar adds a little zing of heat, which I love. I hope you do too!
AuthorAnn Ogden GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 - 20 minutes
Put the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 - 20 minutes or until the fish is cool enough to handle. This will remove most of the curing salt.
Meanwhile prep all the vegetables as specified. Place in a large bowl. Add a grind or 2 of black pepper and if using 2 teaspoons of Habanero vinegar or to taste. Toss together
Drain the fish into a colander and rinse with cold water. Pat dry with paper towel. Flake into small pieces, squeezing out any extra moisture as you go. Place into the bowl with the vegetables. When all the fish is in the bowl, toss everything together.
Heat the olive oil in a small pan,. When it starts to ripple and is almost smoking, pour over the mixture in the bowl . Mix well. Sprinkle with cilantro and serve.
- I like to use poblano peppers as they have a very slight kick, but if you don’t want that, use frying peppers or green bell peppers.
- Here's how to make Habanero vinegar: Take 1 or 2 whole habanero peppers, stems and all. Prick one through and through with a toothpick 5-6 times. Repeat with the other. Put the peppers in a clean jar and pour a cup of cider vinegar over them. Leave to infuse overnight - the longer the better. No need to remove the peppers. They will keep in the vinegar almost indefinitely. Use to add zip to salads, soups and stews.
Ingredients
Directions
Put the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 - 20 minutes or until the fish is cool enough to handle. This will remove most of the curing salt.
Meanwhile prep all the vegetables as specified. Place in a large bowl. Add a grind or 2 of black pepper and if using 2 teaspoons of Habanero vinegar or to taste. Toss together
Drain the fish into a colander and rinse with cold water. Pat dry with paper towel. Flake into small pieces, squeezing out any extra moisture as you go. Place into the bowl with the vegetables. When all the fish is in the bowl, toss everything together.
Heat the olive oil in a small pan,. When it starts to ripple and is almost smoking, pour over the mixture in the bowl . Mix well. Sprinkle with cilantro and serve.
- I like to use poblano peppers as they have a very slight kick, but if you don’t want that, use frying peppers or green bell peppers.
- Here's how to make Habanero vinegar: Take 1 or 2 whole habanero peppers, stems and all. Prick one through and through with a toothpick 5-6 times. Repeat with the other. Put the peppers in a clean jar and pour a cup of cider vinegar over them. Leave to infuse overnight - the longer the better. No need to remove the peppers. They will keep in the vinegar almost indefinitely. Use to add zip to salads, soups and stews.
