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.
- 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
- 1Place 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.
- 2Combine baccalà and remaining ingredients, except chilli flakes, in a bowl, season to taste with freshly ground black pepper and toss gently to combine.
- 3Serve scattered with chilli flakes to taste.