1-1/2 stalk celery including leaves, sliced thinly
4 cloves garlic, finely chopped
2 tablespoons fresh parsley, chopped
1/2 cup red onion, chopped
1/2 cup green (or black) olives, sliced
3 tablespoons capers
1kosher salt to taste
1freshly ground pepper to taste
2juice from two lemons
1extra virgin olive oil
Poach the cod in water or fish broth until it flakes easily. This is done more gently in the oven than on a stovetop (for about 25 minutes at 400 degrees F). Remove the fish from the liquid and allow to cool. Carefully flake the fish into a bowl.
Add the celery, garlic, parsley, onion, olives and capers to the bowl. Mix well being careful not to break the fish into too many tiny fragments … and season to taste with salt and freshly ground pepper.
Dress the salad with lemon juice and olive oil.
Serve at room temperature, or if you prefer, chilled.