Poached Salt Cod
Makes 8 servings
Ingredients:
2 pounds filleted salt cod
Preparation:
Place the cod in a large non-reactive bowl and cover with cold water. (If the cod is in one large piece, cut it into pieces to fit in the bowl.) Cover the bowl with plastic wrap, refrigerate and let sit for 24 to 48 hours. (Change the water three or four times during this period). Drain well.
Cut the cod into 8 serving-size pieces. Place in a stainless steel pan, cover with fresh cold water and bring to a boil. Poach the fish for 10 to 15 minutes, or until the flesh flakes easily with a fork. Lift out fillets and arrange on a platter. Salt cod tastes best served lukewarm.
Ingredients:
2 pounds filleted salt cod
Preparation:
Place the cod in a large non-reactive bowl and cover with cold water. (If the cod is in one large piece, cut it into pieces to fit in the bowl.) Cover the bowl with plastic wrap, refrigerate and let sit for 24 to 48 hours. (Change the water three or four times during this period). Drain well.
Cut the cod into 8 serving-size pieces. Place in a stainless steel pan, cover with fresh cold water and bring to a boil. Poach the fish for 10 to 15 minutes, or until the flesh flakes easily with a fork. Lift out fillets and arrange on a platter. Salt cod tastes best served lukewarm.
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