Insalata tal-Bakkaljaw (Maltese Salt-Cod Salad)
A substantial Maltese salt-cod salad with potatoes, leeks, black olives, pickled onions, tomato, parsley and hard-boiled eggs.
Ingredients
Have your ingredients ready? Go to instructionsInstructions
- Desalt the fish: Rinse the cod and cover with plenty of cold water. Refrigerate for 24-48 hours, changing the water three or four times daily. Follow the packet instructions; thick, strongly cured fish can need longer. Cook a small piece in fresh water and taste before proceeding.
- Cook the potatoes and leek: Put the potatoes in a pan, cover with water and bring to a simmer. Cook for 20-25 minutes until tender to a knife. Add the leek for the final 5-6 minutes, lifting it out separately when tender. Drain well. Let the potatoes cool just enough to handle, then peel if preferred and cut into thick slices.
- Cook the eggs: Meanwhile, lower the eggs into a small pan of gently boiling water. Simmer for 10-11 minutes, then cool in cold water, peel and quarter.
- Poach the cod: Drain the soaked cod and place in a pan with fresh water and the bay leaf. Bring just to a simmer and poach for 8-12 minutes, until opaque and flaking. Drain, discard the bay and remove any skin or remaining bones. Break into large flakes.
- Dress: Whisk oil, vinegar, garlic and pepper in a bowl. Toss the warm potato slices gently with half the dressing, then fold in cod, leek, olives, pickled onions and parsley. Taste before deciding whether any extra seasoning is needed.
- Finish: Let the mixture cool briefly, then add tomato wedges and egg quarters. Spoon over the remaining dressing and serve just warm or cool. Refrigerate promptly if serving later.
Salt Cod, Potatoes and Pickled Onions
This is a substantial salad, with flakes of bakkaljaw among the potatoes. Waxy potatoes hold their shape as you turn them through the dressing. Let them absorb some of it while warm, then fold gently to avoid breaking up the cod.
Pickled onions bring a sharp bite and black olives add depth. Taste a forkful containing fish, potato and dressing before adding salt: the fish and pickles may supply enough.
Preparing the Bakkaljaw
Buy salted cod rather than smoked fish. Keep it refrigerated while soaking and change the water regularly. Test the saltiness with a small cooked piece, and extend the soak if needed. The active preparation time excludes this wait.
Poach gently so the fish lifts into flakes. Check each piece for bones as you assemble the salad. Find other preparations in Maltese fish and seafood.
Serving and Keeping
Serve with bread as a light main meal. If making ahead, cool and refrigerate within two hours; add the tomato close to serving. Keep covered in the fridge and eat within two days. Bring out only the amount you plan to serve.