Howtopreparesaltcod Recipes
HOW TO PREPARE SALT COD
Salt cod is used in many cultures, including Portuguese, Spanish, Scandinavian, and native American Alaskan. It's actually quite easy to prepare, but its unfamiliarity to many people keeps them from using it. Hopefully this recipe, more of a method, actually, will help! :) It is taken adapted from the collective cookbook "Cooking Alaskan," and the "Marine Fish Cookbook." Prep time includes maximum soaking time.
Provided by Julesong
Categories Scandinavian
Time P1DT20m
Yield 2 cups cooked, flaked fish
Number Of Ingredients 8
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.
Nutrition Facts : Calories 711.9, Fat 5.6, SaturatedFat 1.1, Cholesterol 344.7, Sodium 15995.6, Carbohydrate 10.3, Fiber 2.3, Sugar 4.7, Protein 143.6
SALT COD CHOWDER
Salt cod is used for cooking in Scandinavian and Spanish cooking, but isn't very well known in the United States. Here's a tasty chowder to introduce it to the uninitiated.
Provided by Julesong
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 295.6, Fat 5, SaturatedFat 2.4, Cholesterol 99.2, Sodium 4410.7, Carbohydrate 20.8, Fiber 2.4, Sugar 2.3, Protein 40.7
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