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Preparing Salt Cod
Appears in
Published 1991
Salt cod is mainly eaten in southern Europe along the shores of the Mediterranean and the Atlantic, and in the West Indies. It needs a little forward planning as it should be soaked for at least 24 hours before cooking.
Look for fish with a beige-grey colour with a dusting of salt, and ideally choose from the thicker middle of the fish.
One simple way to serve cooked salt cod is in pieces with plain boiled potatoes and a good garlicky mayonnaise.
My favourite way of serving it is in a brandade – a creamy purée of salt cod, garlic, olive oil and even cream – popular along the Mediterranean.
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