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Dried Cod
la Morue Sèche
Appears in
Published 1990
Dried cod can be kept in a dry corner of your kitchen or in the freezer. It is sold in three forms. The dried whole fish (bone, skin, and tail) requires about two days of soaking in cold water, with the water changed several times a day. Dried filleted cod, often sold in pound packages, requires an overnight soaking and four changes of water. Frozen fillets will require only about four hours’ soaking with four changes of water.
Always ask your fish dealer how long his particular dried codfish should soak and follow his instructions. Most fish markets sell it, but for the tastier, drier kind you will probably have to go to Italian, Spanish, or Greek markets. Buy a great amount, since so many of Nice’s light, tasty, inexpensive dishes can be made from it—estockaficada, morue en raïto, aïoli, and so on. The Chinese tai tze salt cod is very dry and perfect for estockaficada.