Chef's Recipes

Nonna Lidia’s Christmas baccalà, green olive and chilli salad

Australian Gourmet Traveller recipe for Nonna Lidia’s Christmas baccalà, green olive and chilli salad by Andrew and Matt McConnell

By Andrew & Matt McConnell
  • Serves 6
  • 15 mins preparation plus soaking
  • 20 mins cooking
Nonna Lidia’s Christmas baccalà, green olive and chilli salad
Nonna Lidia’s Christmas baccalà, green olive and chilli salad

This is an adaptation of Jo's [Matt's partner] grandma's recipe. Selecting the finest baccalà is crucial. Thick, white, salty pieces are the key signs to look for and follow the strict soaking regimen for 1½ days.

Ingredients

  • 300 gm baccalà
  • ½ small Spanish onion, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 1 cup (loosely packed) flat-leaf parsley leaves, coarsely torn
  • 75 gm large firm-fleshed green olives, such as gordal, pitted and chopped (½ cup)
  • 2 lemons, juice only
  • 125 ml extra-virgin olive oil (½ cup)
  • 2 tsp dried chilli flakes, to serve

Method

Main
  • 1
    Place baccalà in a non-reactive container, cover with double the volume of cold water and refrigerate for 1½ days, changing the water 4 times. Drain, transfer to a saucepan, cover with plenty of cold water, bring to the boil, then simmer over low heat for 15-20 minutes or until cooked. Drain, discard bones and skin and coarsely flake flesh.
  • 2
    Combine baccalà and remaining ingredients, except chilli flakes, in a bowl, season to taste with freshly ground black pepper and toss gently to combine.
  • 3
    Serve scattered with chilli flakes to taste.