Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing Salt Cod

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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Salt cod is very popular in Portugal, where it is called bacalhau, and in Spain, where it is known as bacalao. The whole gutted fish or fillets are soaked in brine or layered with dry salt, then dried. It is available from ethnic shops and delicatessens. Before cooking it must be soaked to reconstitute it and remove the excess salt.

Cut the fish into pieces, place in a bowl and cover with cold water. Let soak for at least 2 days for heavily salted fish, changing the water 5-6 times. After soaking, drain the fish, then place in a pan of cold water and bring to ¡List below boiling point. Simmer for 20 minutes or until tender. Flake into meaty chunks, discarding all skin and bones.