Insalata tal-bakkaljaw (Salted Cod Salad)

Ingredients

• 500g (1.1 lb) salted cod 500g (1.1 lb) salted cod
• 2 large tomatoes, diced 2 large tomatoes, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cup pitted black olives 1 cup pitted black olives
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. 2.
   Drain the cod and place it in a pot of fresh water. Bring to a boil and simmer for 10 minutes.
3. 3.
   Remove the cod from the pot and let it cool. Once cooled, flake the cod into small pieces, removing any bones or skin.
4. 4.
   In a large bowl, combine the flaked cod, diced tomatoes, sliced red onion, black olives, parsley, and mint.
5. 5.
   Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste.
6. 6.
   Gently toss all the ingredients together until well combined.
7. 7.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
8. 8.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Salted cod — Soaking the cod for 24 hours is crucial to remove excess salt and ensure a balanced flavor in the salad.

Tips & Tricks

• For added flavor, you can marinate the cod in olive oil, lemon juice, and herbs for a few hours before preparing the salad.
• If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
• Feel free to customize the salad by adding your favorite Mediterranean ingredients, such as capers or roasted red peppers.
• Serve the salad on a bed of fresh lettuce leaves for an extra touch of freshness.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Insalata tal-bakkaljaw is best served chilled as a refreshing appetizer or light lunch. It pairs well with crusty bread or traditional Maltese ftira. Garnish with a sprig of fresh mint or parsley for an elegant presentation.

Presentation advice

To create an eye-catching presentation, arrange the salad on a large platter, placing the flaked cod in the center and surrounding it with the diced tomatoes, sliced red onion, and black olives. Drizzle the olive oil and lemon juice over the top and sprinkle with fresh herbs. Serve with a side of crusty bread or ftira.