Before you can cook dried Baccala` you need to remove the saltiness from it. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process.
Boil a pot of water and once the water boils drop the Baccala` in it.
Let it boil for about 5 minutes. A bit longer if the pieces are thick.
Remove the Baccala` from the pan and rinse it under cold water.
With your hands break the Baccala in lumps and put in a bowl.
Add the olives, chopped celery, the fennel sliced thin and the parsley. Mix well.
Add the red onion sliced very fine and the chopped garlic.
Add salt & pepper s desired.
Add 1/2 cup of EV olive oil and the juice of 1 large lemon.
Toss well, cover and refrigerate for 2 hours.