How To Prepare Salt Cod Recipes

Steps:

• Rinse the salt cod thoroughly under cool running water.
• Place salt cod in a large container of cold water and soak it up to 24 hours prior to preparing the dish, changing the water several times during soaking.
• Rinse the cod again and measure the fillet at the thickest point.
• Place the soaked fish in a saucepan and add cold water to cover, then add the white vinegar, diced carrot, ribs of celery, quartered onion, any spices desired, half a bay leaf, and dried parsley or a few sprigs fresh parsley.
• DON'T add any salt!
• Bring the cold water to boiling then immediately lower the temperature and simmer the cod gently for 10 minutes per inch (remember measuring the thickest point of the fillet?) of thickness.
• When the time is up the cod is now ready to remove the skin and bones, and you can flake it and use it in any recipe calling for cooked cod.
• Note: 1 pound of unprepared salt cod will equal about 2 cups of cooked, flaked fish.

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Steps:

• Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
• Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
• While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
• Sprinkle with sea salt and serve immediately.

Steps:

• Freshen salt cod by soaking it overnight in cold water to cover.
• Drain, place in a stewing pot, and cover with fresh water.
• Bring to simmer with low heat.
• Check to see if the fish is still too salty - if so, drain, add fresh cold water, and bring to simmer again, and drain.
• Fry salt pork in stewing pot until crisp; remove fried pork scraps and reserve for garnish.
• Cook onion in pork fat until tender.
• Add potatoes, carrots, water, salt, and pepper and cook covered for about ten minutes, or until vegetables are tender.
• Add corn or hominy, heated milk, and freshened salt cod.
• Bring chowder to a simmering temperature, but do not boil.
• Garnish with the pork scraps.
• Serve hot, with freshly baked home made bread or rolls and butter.