Salt cod with creamed leeks

Preparation info

  • Feeds

    four

    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Buy your salt cod in an Italian (ask for baccala), Greek (bakaliaros) or Spanish (bacalao) dell, and don’t be dismayed by the time it takes to soak out the salt. Within a day you will be tucking into a creamy, luscious fish dish thickened with potato and sweetened with leeks. Top with a poached egg for a perfect supper.

Ingredients

  • 500 g (1 lb) salt cod
  • 3 leeks
  • 3

Method

Soak salt cod for 24 hours in cold water, changing the water

3 times. Drain and place salt cod in a large pan. Cover with cold water, and bring to the boil. Lower heat and poach gently for 15 to 20 minutes. Drain fish, reserving the cooking liquid. Peel off skin and use your fingers to shred the fish into small flakes, removing all bones.

Trim leeks, wash well and cut into 5 cm