Preparation Steps

Soak the Salt Cod:

Place the dried salt cod in a large bowl and cover it with cold water. Soak the cod for 24-48 hours in the refrigerator, changing the water every 8 hours. This will help to remove excess salt and rehydrate the fish.

Cook the Salt Cod:

After soaking, drain the cod and place it in a saucepan. Cover it with fresh water and bring to a gentle simmer. Cook for about 15-20 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it, as it can become tough.

Prepare the Salsa Verde:

While the fish is cooking, combine the chopped parsley, capers, minced garlic, Dijon mustard, and red wine vinegar in a mixing bowl. Gradually whisk in the olive oil until the mixture is well combined and has a vibrant green color. Season with salt and pepper to taste.

Combine and Serve:

Once the baccalà is cooked, carefully remove it from the water and let it cool slightly. Flake the fish into large pieces, removing any skin or bones as needed. Arrange the fish on a serving platter and drizzle generously with the salsa verde. Allow the dish to sit for about 30 minutes to let the flavors meld.

Garnish and Enjoy:

Serve the Baccalà in Salsa Verde at room temperature with lemon wedges on the side for squeezing over the fish. Enjoy with crusty bread or as part of a larger Italian meal.

Variations

Herb Variations: You can experiment with other herbs like basil or mint for a different flavor profile.

Add Heat: If you like a bit of spice, add red pepper flakes to the salsa verde.

Vegetarian Option: For a vegetarian twist, consider using grilled or roasted vegetables topped with the salsa verde.