Method

Prepare the Cod:

After soaking the salt cod for 24-48 hours, drain and rinse it thoroughly under cold water. This step is crucial to remove excess salt.

In a large pot, add the soaked cod, 2 cups of water, the bay leaf, and the whole garlic clove. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for about 20-30 minutes until the fish is tender and flakes easily with a fork.

Carefully remove the cod from the pot, discard the bay leaf and garlic, and let it cool slightly. Once cool, flake the fish into large pieces, discarding any skin and bones.

Make the Salsa Verde:

In a food processor or blender, combine the chopped parsley, minced garlic, capers, and anchovy fillets (if using). Pulse a few times to mix the ingredients.

Gradually add the olive oil and red wine vinegar while continuing to blend until the mixture is smooth. Season with salt and pepper to taste. If you prefer a chunkier sauce, you can mix the ingredients by hand in a bowl.

Combine and Serve:

On a serving platter, arrange the flaked cod. Drizzle generously with the salsa verde, ensuring all pieces are well coated.

Let the dish stand for about 30 minutes to allow the flavors to meld.

Variations

Vegetarian Option: Substitute the salt cod with roasted vegetables or chickpeas for a similar texture and taste experience.

Salsa Verde Variations: Add lemon zest for a citrusy flavor or substitute basil for parsley for a different herbal note.