Spicy Salt Cod Stew

Preparation info
  • Serves


    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About

    Though not as daunting as organ meats, salt cod is still regarded with suspicion by the majority of Americans, who seem to think that it is inevitably chewy and, of course, salty as hell. Neither is true if it is properly prepared.


    • 1 pound salt cod
    • 3 onions, coarsely chopped
    • Extra-virgin olive oil
    • 1


    Soak salt cod in a large bowl of water, in the refrigerator, for about 48 hours, changing the water 2 or 3 times a day.

    Drain salt cod, cut or pull off skin and remove any bones, then chop into pieces 1½″ to 2″ square. Set aside.

    In a large skillet or stew pot, sauté onions in a little olive oil over lowest possible heat for 1 to IV2 hours, stirring occasionally. Add paprika or