The best cod is dry-salted, thick and creamy-white in colour. Choose a middle piece, which comes apart in big flakes once the fish has been soaked and cooked. It should be soaked in
The flesh will have swollen and softened and be ready for very gentle poaching. Place the soaked cod in a saucepan and pour plenty of boiling water over it. Let it come back to a simmer, then remove it from the heat. Cover and let it stand for 15 minutes. It will then flake off the skin and bones.