---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Salt Cod Salad
  Categories: New, Text, Import
       Yield: 4 servings
  
  
     1 1/2 lb skinless, boneless baccala
         1    thick apple slice -- or 1/2
   :          potato
         3 TB extra-virgin olive oil
     1 1/2 TB freshly squeezed lemon
   :          juice
         1 sm clove garlic, -- finely
   :          chopped
   :          Freshly ground black pepper
         1 TB chopped fresh Italian
   :          parsley
   
   To prepare the salt cod, place it in a bowl and add
   cold water to cover and the apple or potato, which
   helps to draw out the salt. Refrigerate overnight,
   changing the water several times during the soaking.
   Drain the salt cod and rinse in fresh cool water.
   Place the cod in a pan with cold water to cover. Bring
   to a boil, then reduce the heat and cook gently until
   the fish is tender but not falling apart, 15 to 20
   minutes. Taste it before draining to make sure it is
   cooked. If it is still too hard, continue cooking it
   gently. If you find it still too salty at this point,
   cover with fresh cold water, bring to a boil again,
   and drain and rinse. When the fish is tender, drain
   and rinse under cold water. Drain well and pat dry
   with a cotton kitchen towel. Check for any skin and
   bones that may have been missed.
   
   Break up the fish into large flakes and transfer to a
   serving plate. In a small bowl stir together the oil,
   lemon juice, garlic and pepper to taste. Drizzle over
   the fish. Sprinkle with the parsley. Serve at room
   temperature.
   
   Yield: 4 to 6 servings
   
   Recipe By     :CHEF DU JOUR SHOW #DJ9210
   
                                         Date: Mon, 28
   Oct 1996 08:56:25 -0500
  
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