Salt cod

Salt cod

By
From
Nuovo Mondo
Makes
500
Photographer
Alan Benson

This recipe was devised as an alternative to real salt cod; we use it in baccalà mantecato or creamed cod. Using this recipe in place of traditional cod gives a fresher flavour and it can be prepared faster, without the need to wash the cod for two to three days before using.

Ingredients

Quantity Ingredient
500g salt
200g caster sugar
3 thyme
1 lemon, zested
1 tsp fennel seeds
500g white cod fillet, blue-eye is good but any other cod works well

Method

  1. Mix all of the ingredients together, except the cod, in a non-reactive baking tray that will be a snug fit for the cod. Bury the cod fillet in the cure mixture and refrigerate for 18–20 hours.
  2. Remove the cod and rinse well in cold water.
  3. The fresh nature of this product means it cannot be stored for very long, as it still contains moisture which can harbour bacteria – it is best eaten within a few days of being made.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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