We do not have the bacala anymore, but my grandmother would make it on Christmas Eve in a cold salad with celery and black olives, olive oil and vinegar (if I remember correctly). I have not had that in over 40 years. She also made quite a few fried fish dishes. I think the type of fish served depended on what part of Italy they came from and what they could afford. As a child I do not remember lobster or filet of sole or any of the other more expensive fish.
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