·Brands of cod differ in their degree of saltiness. A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelmingly so.
·Salad can be chilled up to 2 days.
Recipe information
Total Time
2 to 3 days
Yield
Serves 6 (main course)
Ingredients
Preparation
Step 1
Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks’ note, below). Drain and chill until ready to use.
Step 2
Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
Step 3
Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
Step 4
Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.
