Home-Salted Salt Cod with Ginger and Tomatoes

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

Most of the salt cod sold in Britain is well-nigh useless, having been so oversalted that every drop of moisture has been brutally sucked out, rendering the texture of the fish tough, fibrous, and impossible to reconstitute. This may have been fine in centuries past but now we don’t need to ensure the fish lasts for many months, nor can we trail it behind our boats as we navigate up the Dordogne from Bordeaux to Capdenac – as the wine barges used to, taking all of seven days. Anyway, saltin