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Baccala recipes, help
I went into my local fish market today thinking I would buy swordfish or tuna, and I walked out with soaked baccala. I had never bought it or prepared it before, and only bought it because they had it as a special, and the owner recommended it to me. I found some recipes online and ended up boiling the baccala for a couple of minutes, until it flaked. Then I mixed it in a salad of black olives, black pepper, red pepper, cucumber, garlic, onion, lemon, and olive oil. I let it sit for 45 minutes in the fridge and then served. It was ok but honestly, I wasn't a huge fan of the texture. I've eaten baccala in Spanish and Italian restaurants, and really enjoyed it. Any idea where I went wrong? Any recommended recipes? Thanks.
