Salt Codfish
Ingredients
Directions
Soak and cook
Wash the salt codfish and soak it in cold water overnight.
Change the water and cook the cod slowly until it reaches a boil.
Reduce the heat to keep it hot for about 30 minutes without boiling.
Finish
Pick over the codfish to remove all skin and bones.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salt codfish
- The main ingredient, preserved with salt and softened by soaking before cooking.
- Cold water
- Soaking liquid that draws salt out of the fish during the overnight soak.
The step that matters
Reduce the heat to keep it hot without boiling. Boiling toughens and breaks up fish proteins, so holding the cod just below a boil keeps its flakes tender and intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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