Il-bilanċ fil-bakkaljaw, il-patata, il-basal u l-ħabaq frisk jagħmlu din l-insalata waħda b'togħma tajba. Neħħi l-melħ żejjed mill-bakkaljaw. Poġġi l-bakkaljaw f'reċipjent kbir u għattih bl-ilma kiesaħ u ħallih jixxarrab fil-friġġ għal madwar 24 siegħa, waqt li tbiddel l-ilma tlieta jew erba' darbiet. Jekk idduq il-bakkaljaw u jkun għadu mielaħ, ħallih jixxarrab ftit ieħor. Poġġi l-bakkaljaw f'taġen bil-weraq tar-rand u għattih b'ilma kiesaħ fuq nar medju sakemm ikun se jiftaħ jagħli. Neħħi t-taġen minn fuq in-nar u ħallih joqgħod għal 10 minuti. Neħħi l-bakkaljaw mill-ilma u ħallih jiksaħ, u warrab l-ilma. Hekk kif jiksaħ, neħħi l-ġilda tal-bakkaljaw u xi xewk u qatta' l-laħam tal-bakkaljaw b'furketta. Poġġih f'reċipjent kbir. Qaxxar il-patata u aqsamha f'erbgħa, sajjarha fuq nar medju-għoli fl-ilma tal-bakkaljaw li kont warrabt qabel, għal madwar 15-il minuta jew sakemm tirtab. ISSAJJARHIEX ĦAFNA. Neħħiha mill-ilma, ħalliha tiksaħ u żidha mal-bakkaljaw. Aħsel u qaxxar il-kurrat b'mod fin u żidu mal-bakkaljaw u l-patata. Żid it-tadama mqattgħa u ħawwad kollox flimkien. Aħsel u qatta' l-weraq tat-tursin b'mod fin. Żidu mal-patata u l-bakkaljaw. Ħallat flimkien iż-żejt, il-ħall, it-tewm u l-bżar f'reċipjent u ħawwad tajjeb. Żidu mal-insalata u ara li jitħallat tajjeb. Poġġi l-insalata fi platt kbir u żejjen it-truf biż-żebbuġ u flieli tal-bajd iebes. Servi dak il-ħin jew poġġih fil-friġġ sakemm isservi. salt cod, potatoes, onions, and fresh parsley makes this salad extremely tasty. Rinse any excess salt off the cod. Place the cod into a large bowl and cover kċina. Aqli l-fenek sakemm jieħu kulur dehbi. Sajjar il-biċċiet tal-fenek minn kull naħa u żid ftit mill-immarinar . Baxxi n-nar, itfa' iżjed immarinar u għatti t-taġen. Ħallih itektek bil-mod u żid l-immarinar f'kas li z-zalza tixxotta. with cold water.  Leave kċina. Aqli l-fenek sakemm jieħu kulur dehbi. Sajjar il-biċċiet tal-fenek minn kull naħa u żid ftit mill-immarinar . Baxxi n-nar, itfa' iżjed immarinar u għatti t-taġen. Ħallih itektek bil-mod u żid l-immarinar f'kas li z-zalza tixxotta. to soak in the fridge for at least 24 hours, changing the water three to four times.  If, upon tasting a small piece after allotted time has lapsed, the cod is still salty, soak it for a bit longer.  Put the cod into a pan with the bay leaf and cover it with fresh, cold water.  Bring it to just below boiling point over medium heat. Remove the pan from the heat and leave it to stand for about 10 minutes. Remove the cod from the water and leave it to cool, setting the water aside.  Once cooled, remove the cod’s skin and any bones and flake the flesh with a fork. Place it in a large bowl. Peel and quarter the potatoes and cook them, over medium-high heat in the poaching water previously put aside, for about 15 minutes or until tender. DON’T OVERCOOK THEM.  Drain, allow to cool slightly and then add them to the cod. Wash, peel and finely chop the leeks. Add them to the cod and potatoes.  Add the sliced tomato and mix gently together. Wash and trim the parsley, discarding the stems. Dry and finely chop the leaves.  Add the chopped parsley leaves to the potatoes and cod. Combine the oil, vinegar, garlic and pepper in a bowl.  Whisk the vinaigrette until the ingredients are thoroughly blended.  Toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hard boiled egg. Serve at room temperature or refrigerate until serving.

Ricetta ta' Anton B Dougall