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.
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.
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.
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.
The artichoke, vegetable or hand grenade?
I love fish and potatoes combined and these little salt cod potato cakes satisfy. Just add lemon.
I like to add the salt after they have roasted.
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.