To Cook Salt Cod

Preparation info

    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


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 a bowl of cold water for 24–36 hours, on two crossed forks, skin-side down, and the water should be changed three times. Some people change to warm water for the last 2 hours of soaking.

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.