Ingredients
- 1 1/2 pound choice-grade skinless boneless salt cod, rinsed well
- 1 1/2 quart water
- 3 celery ribs, thinly sliced crosswise
- 1 tablespoon minced garlic
- 1/4 cup small pimiento-stuffed green olives, chopped
- 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
- 1/3 cup chopped drained bottled roasted red peppers
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup small fresh basil leaves
- 3 tablespoons fresh lemon juice
- 1 teaspoon red-wine vinegar, or to taste
- 1/2 teaspoon sugar
- 3 tablespoons olive oil
Directions
- 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.
- 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.
- Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
- 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.
