Cod Salad (Ensalada de Bacalao)

🛒 Ingredients

• Salted Cod Fillet (Bacalao) 150 g · 135 kcal
• Potatoes 200 g · 174 kcal
• Red Bell Pepper 50 g · 15 kcal
• Red Onion 30 g · 12 kcal
• Kalamata Olives 20 g · 23 kcal
• Fresh Parsley 5 g · 1 kcal
• Extra Virgin Olive Oil 25 g · 225 kcal
• Red Wine Vinegar 10 g · 3 kcal

👨‍🍳 Instructions

1. Place the salted cod in a bowl of cold water, changing the water every 6-8 hours for 24-48 hours, depending on its thickness, until adequately desalted.
2. Drain the desalted cod and poach it gently in simmering water for 8-10 minutes until flaky. Separately, boil the potatoes in their skins until tender, then cool, peel, and dice them.
3. Finely dice the red bell pepper and red onion. Roughly chop the Kalamata olives and fresh parsley.
4. In a large bowl, combine the flaked cod, diced potatoes, bell pepper, onion, olives, and parsley.
5. Drizzle generously with extra virgin olive oil and red wine vinegar, then gently toss to combine. Serve chilled or at room temperature.