Salted Cod.

 

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Salt cod is an under appreciated gem in some parts of the Mediterranean. All that is needed are the two primary ingredients. They are decent sea salt and fresh cod. I will celebrate my heritage by using sea salt from my paternal ancestral area, west Cork, to fashion my own home crafted salted codfish.

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It’s no matter whether you pronounce it bacala as in italian, or bacalhau in Portuguese, or bacalhao in Spanish or even morue in French, it is still salted cod. I like to include thyme, lemon zest and flaked Portuguese piri piri to accent the salt. I let the salted fish cure for three days in my refridgerator. Then I wrap it well with parchment paper and plastic wrap and freeze it until I want it.

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Spring garden asparagus soup is a perfect accompaniment to salt cod in some parts of the planet. I garnished mine with new olive oil and just snipped garden chives.

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When I want to use my salt cod, I fish it out of the freezer and allow it to defrost. Usually, I soak it in water for two days or longer. I change the water three times a day.

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The artichoke, vegetable or hand grenade?

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I love fish and potatoes combined and these little salt cod potato cakes satisfy. Just add lemon.

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I like to add the salt after they have roasted.

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Any left overs are great the next day. I bake the salted fish-potato mixture with a generously seasoned composition of scallion, parsley, dried oregano, lemon zest, piri piri pepper, garlic, salt and olive oil. Thanks for reading. Eat like a peasant.

 

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