Howtopreparesaltcod Recipes

SALT COD DIP

Steps:

• Soak the cod in cold water in the refrigerator for 24 hours, changing the water 4 times.
• Drain the cod. Put in a saucepan, cover with water and bring to a bare simmer; drain, then repeat with fresh water. Drain again, then add the milk and cream to the pan. Bring to a simmer over medium-low heat and cook until the fish is flaky, about 15 minutes. Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish.
• Put the potatoes in a saucepan and cover with cold water. Bring to a simmer over medium heat and cook until tender, about 20 minutes; drain. Let cool slightly, then press through a ricer or a food mill. Meanwhile, combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 minutes. Strain the flavored oil and set aside.
• Put the cod, half of the flavored oil, the reserved milk mixture, the lemon juice and 1/2 cup hot water in a food processor; pulse until smooth. Add the potatoes and the remaining flavored oil and pulse to combine; season with pepper. Transfer to a bowl and drizzle with olive oil. Serve warm with crackers.

HOW TO PREPARE SALT COD

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.

CREAMY BAKED SALT COD

Steps:

• To remove the salt from the salt cod, put it in a large, deep container that fits in your sink, under the faucet. Run fresh cold water over the fish, filling the container completely so water is spilling over the brim. Keep a slow, steady drip of fresh water going as you soak the baccalà for at least 12 hours, up to a couple of days. Occasionally drain the water and refresh (which you can do whenever you need the sink). If you can't keep the drip going, change the water every 4 hours. To decide when baccalà has been soaked sufficiently, lift the fish out of the water, press a finger against it at a thick part, and touch it to the tongue. If it's palatably salty, it is ready to be cooked. Drain the baccalà, pat dry, and cook within a day or so; meanwhile, store it in the refrigerator, well wrapped.
• Cut the baccalà into chunks about 3 inches square, and dredge on all sides in flour. Put the butter and olive oil in the saucepan, and set over medium heat. When the butter is foaming, lay in a batch of floured codfish chunks in one layer, not crowded. Cook and color the underside for several minutes, turn the chunks, and crisp and color the other sides. When lightly browned all over, remove to a platter. Fry the remaining chunks the same way.
• Dump the onion slices into the pan, and toss well in the remaining fat. As the onions start to sizzle and wilt, pour in 1/2 cup water, and stir and scrape up the browned bits on the pan bottom. Cook the onions, stirring frequently, until wilted and translucent, 8 to 10 minutes. Meanwhile, heat the milk in a separate pan, almost to a simmer.
• Lay the baccalà chunks on top of the caramelized onions, nestling all the chunks in one layer. Pour in any juices from the fish platter, and enough hot milk to cover the fish completely. Over medium heat, bring the milk to a gentle bubbling simmer. Set the cover slightly ajar, and simmer the baccalà for about an hour and a half, until the fish chunks break apart when stirred.
• Uncover the pan, and maintain the slow simmer to gradually reduce the milk (which by now has curdled and separated-no cause for concern). Stir the fish occasionally, and break up the flakes into smaller pieces. As the moisture evaporates, lower the heat and scrape up any crust on the pan bottom, to avoid burning.
• Cook uncovered, slowly, for 2 to 2 1/2 hours, until the baccalà and milk have melded into a thick sauce, about half the original volume. (If you need to shorten the cooking time, boil the milk over higher heat, but be sure to stir the baccalà and scrape the saucepan frequently.)
• When it is fully cooked and thickened in the saucepan, pour the hot baccalà into the baking dish and spread it in an even layer. Heat the oven to 350˚, and set a rack in the center. Sprinkle the grated Grana Padano or Parmigiano-Reggiano over the top of the baccalà, and bake for about an hour, or until the top is crusty and browned.
• Bake slices of firm polenta, topped with grated cheese, during the last 15 or 20 minutes that the baccalà is in the oven. To serve, put a slice or more of crisp polenta in a plate, and spoon some hot baccalà alongside.

FRIED SALT COD

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.