Ingredients

• 2 pounds/907 g, hydrated cod, de-boned* (See Cook's Note)
• 1 carrot, halved
• 1 celery, halved
• 1 onion, quartered
• 1 1/4 cups/300 ml extra-virgin olive oil
• 1 cup kalamata olives
• Small bunch fresh flat-leaf parsley, leaves picked and finely chopped
• Salt

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Instructions

1. Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.