The Belmont Business Improvement District

Baccala’ Salad From Randazzo Seafood


  •  1 ½ pounds baccala´
  •  ¼ cup olive oil
  •  ½ cup chopped parsley
  •  ½ cup pitted roughly chopped black olives
  • 3 stalks celery, sliced
  • 2 lemons, juiced
  • Salt and pepper to taste


Soak the baccala´ in water for three days in the refrigerator to get the salt out, changing the water twice a day. Bring a pot of water to a boil. Add the baccala´ and simmer for 15 minutes, then drain. With a slotted spoon, transfer the fish to a bowl and allow to cool at room temperature for 30 minutes. When cool, flake the fish with a fork and gently toss with the olive oil, parsley, olives, celery, lemon juice, and salt and pepper. Chill in the refrigerator for at least 1 hour before serving.