SALT COD RECIPE RECIPES

Steps:

• In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
• In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
• Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
• In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
• Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.

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.