Insalata di Baccala e Peperoni

2 LBS SALT COD – cut into 3-inch pieces

4 LBS BELL PEPPERS – red, yellow and orange, cored, sliced

4 GARLIC CLOVES – peeled, crushed

4 TBS OLIVE OIL

CHOPPED FRESH PARSLEY – for garnish

Rinse cod of initial salt and place in a container with enough water to cover all.

Cover tightly and place in refrigerator making sure to change the water at least twice a day for 4 days to remove the salt. After the cod has finished soaking, remove it from the refrigerator and allow it to come to room temperature. (This was my Little Nonna’s job until Dad took over, and all this was done in the cellar of our New York City building. The smell could be quite strong.)

Fill a large pot with water and bring to a boil over medium heat. Add part of the fish to the water and boil it for about 5 minutes – it should look flaky. Remove with a slotted spoon, place in a large strainer and repeat with remaining fish. With all fish in the strainer set it aside to cool.

Once the cod is cool enough to handle, remove the bones and as much of the skin as you can. Arrange the fish, skin side down on a flat platter. Cover lightly and set aside.

Heat the olive oil in a large skillet and add the peppers and garlic. fry until the peppers are tender and begin to caramelize a little. Remove from the heat and cool. When cooled remove covering from the fish platter and spoon the peppers over all the fish. Sprinkle with parsley and serve at room temperature. At best when not served cold.

NOTE: fortunately, fully cleaned and skinned cod is available in most fish departments of local supermarkets and local fish stores. This eliminates a lot of work. Just follow directions on package and proceed with the peppers.

BUON MANGIATA!