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Cooking with dry salted cod


sueyh

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I did one a while back and almost od'd on the salt... make sure you soak it well.

This may sound a bit contrare but I have never seen the point of the salted stuff when you can get it fresh... However, it may be just me.

At 40ish euros/ kg, I am sure stockfish must have something very nice...

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According to Elizabeth David prepare the cod first by soaking in cold water for at least 12 hours, rinse it then put it in a pan of fresh cold water, bring slowly to the boil then remove it at once from the fire.

She gives a few recipes, one is with home made tomato sauce. "Take your soaked cod, scale it, cut it into square pieces, roll them in flour and fry them in deep olive oil until golden. Drain, then add to the sauce and cook another 10 mins."

Another one , a bit like a pie or stew: put the pieces of prepared cod in a baking dish between two layers of chopped parsley, garlic , onion and shallots, some oil and butter.Cover with breadcrumbs and little nuts of butter and bake for an hour.

The last one sounds as if it would be good for ordinary white fish too.

 

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