Frances Bissell

Portuguese-Style Salt Cod

Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is very good indeed served with plain boiled or steamed new potatoes. A jug of extra virgin olive oil and some halved lemons might also accompany the fish.

Ingredients

  • 1–1½ lb / 455–680 g fresh cod fillet
  • 4 oz / 110

Method

Take a shallow lidded box for the refrigerator. Cut the fillet into four pieces to fit in the box in a single layer. Put half the salt in the bottom of the box, lay the fish fillets on top, and spread the remaining salt over them. Cover and refrigerate for 2 days before use. Pour off the brine, and keep the fish in clean cold water for 8–15 hours, changing it from time to time. Skin the fish an