Salt cod is very popular in Europe, especially France, Italy, Portugal and Spain where amongst many things it is made into the famous dish Cod brandade. Traditionally, it was made by salting the cod and leaving it out to dry in the sun and the wind, but refrigeration has modernised the process. Salting the fish draws out moisture, preserving the fish and giving it a much longer shelf life, making it a cost-effective way of preserving a much needed protein in the days before fridges and freezers. Although we are now fully equipped with modern technology, people still eat salt cod for its unique flavour and texture.
Metric
Imperial
- 1 cod fillet, weighing approx 600g
- 500g of sea salt
Wash and dry the fillet of cod
Sprinkle half of the salt into a baking tray and lay the fish on top
Cover with the remaining salt and pack tightly
Cover with cling film and refrigerate for 24 hours. If the cod fillet is particularly thick it will need longer
Once the cod has firmed up rinse well in cold water and pat dry
Wrap in muslin cloth and leave on a wire rack in the fridge until firm, up to 7 days
The salt cod will keep in the freezer for a few months. It needs to be soaked in cold water for 24 hours before using, changing the water at least twice during this time
Serving suggestions
Try Francesco Mazzei’s colourful Baccalá stuffed courgette flowers or for a hearty main try Rosana McPhee’s Salt cod and chorizo casserole. Luca Marchiori showcases a classic Venetian dish Baccalà mantecato served with rich toasted polenta.
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