Active Time

　　30 min

　　Total Time

　　2 to 3 days

　　

Ingredients

Serves 6 (main course)

　　1 1/2 pound choice-grade skinless boneless salt cod, rinsed well

　　1 1/2 quart water

　　3 celery ribs, thinly sliced crosswise

　　1 tablespoon minced garlic

　　1/4 cup small pimiento-stuffed green olives, chopped

　　1/4 cup Kalamata or other brine-cured black olives, pitted and chopped

　　1/3 cup chopped drained bottled roasted red peppers

　　1/2 cup fresh flat-leaf parsley leaves

　　1/2 cup small fresh basil leaves

　　3 tablespoons fresh lemon juice

　　1 teaspoon red-wine vinegar, or to taste

　　1/2 teaspoon sugar

　　3 tablespoons olive oil

　　

Step 1

Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks’ note, below). Drain and chill until ready to use.

　　

Step 2

Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.

　　

Step 3

Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.

　　

Step 4

Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.

　　Cooks’ notes:

　　·Brands of cod differ in their degree of saltiness. A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelmingly so.

　　·Salad can be chilled up to 2 days.