Salt Cod

[swtness]

popular in the Mediterranean region, particularly in Portugal, Spain, and France, refers to codfish that has been preserved by salting and drying. It must be reconstituted and soaked to remove some if its saltiness before using in recipes

[swtness]

Salt Cod with Potatoes Onions and Black Olives

1-1/2 pounds dried salt cod (Bacalhau)
1/2 medium yellow onion, sliced
2 bay leaves
6 medium red or white rose potatoes
1/3 cup plus 2 tablespoons fruity Spanish olive oil
4 medium onions, cut crosswise into 1/8 inch slices and separated into rings
6 cloves garlic, minced
1 cup dry white wine
2 cups fish stock or clam juice
1 1/2 cups heavy cream
24 oilcured black olives, pitted and coarsely chopped
1/4 cup grated Gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons parsley, finely chopped

To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat.
Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining.
Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.

[swtness]

Braised Salt Cod

2lbs salt cod
2 bunches chard or other greens
3/4 cup olive oil
2 large onions, chopped
8 leeks, including greens, thinly sliced
1/2 small head cabbage, coursely chopped
1-1/2 cups dry white wine
1 can (about 1 lb) whole tomatoes
3 cans tomato sauce (8oz cans)
1 can chicken broth
hot cooked polenta (recipe below)

Wash cod under cold running water, then immerse in a container of cold water. Cover and refrigerate, change water 2 or 3 times, for 24 to 48 hours. Place cod in a 3-4 quart pan and add boiling water to cover. simmer, uncovered, for 15 minutes; drain, then cover with cold water. When cool enough to touch, remove and discard all bones, skin and cartilage. Cover and refrigerate cod until ready to use. chop chard; reserve 2 cups of the green tops. In a 5-6 quart kettle, heat oil. When oil is hot, add remaining chard, along with onions, leeks and cabbage. Cook, stirring, over high heat until vegetables are soft. Blend in wine, tomatoes (break up with a spoon) and their liquid, tomato sauce and chicken broth. Bring to a boil, then reduce heat; cover and simmer, stirring occasionally, for 1-1/2 to 2 hours. Add cooked cod to sauce. Cover and simmer gently, stirring occasionally, for 1 more hour. Immerse reserved chard greens in boiling water and cook over high heat, uncovered, for 5 minutes. Drain well and stir into cod mixture. Ladle into wide bowls over spoonfuls or slices of hot polenta.

Polenta

6 cups water
1 tsp salt
2 cups polenta or cornmeal
3 tbsps butter (optional)
grated or shredded cheese such as parmesan, romano, fontina or jack

In a large deep pan over hight heat, bring water and salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick - about 30 minutes. Use a long-handled spoon because mixture pops and bubbles and can burn you. Stir in 3 tbsps butter, if you wish, and add salt if needed. Butter a deep medium-sized bowl. Spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate; mixture will unmold and hold shape of bowl. Cut polenta into thick slices and serve hot, topped with more butter and cheese, or any meat or tomato sauce that is intended to spoon onto pastas.

[Aline]

(About 4 servings)

Soak 1-1/2 pounds salt cod for several hours, changing the water 3 times. Drain and cut into 3-inch squares. Place in a skillet and cover with fresh water. Bring to a boil and simmer gently for not longer than 8 minutes. Remove the skin and bones. Flake the fish or leave it whole, as desired.

Serve warm with buttered potatoes and aoli sauce (garlic mayo). The cod also may be served with lemon juice, chopped parsley and brown butter, or it may be creamed. It also may be served hot in a curry or creole sauce.

[Aline]

(6 servings)

3 Tbsp butter
1 cup chopped onions
2 garlic cloves, minced
1 green pepper, cored, seeded and chopped
1/4 tsp thyme
1 bay leaf
2 cups canned Italian plum tomatoes
Salt and freshly ground pepper to taste
1 large eggplant
1/4 cup olive oil
1-1/2 pounds salt cod, poached (recipe posted above)
1 cup rice, cooked
1/2 tsp cumin seed, crushed, or 1/4 tsp ground cumin
3 Tbsp capers


Melt 2 Tbsp butter and cook onions, garlic, green pepper, thyme and bay leaf until vegetables are tender. Add tomatoes and simmer for 30 minutes, or until mixture has thickened somewhat. Season with salt and pepper.

Preheat oven to 400 F.

Peel eggplant and cut into 1/2-inch slices. Place slices on greased baking sheet and brush with oil. Bake for about 12 minutes, until tender, turning once. Brush with more oil if necessary.

When eggplant is tender, line bottom of a baking dish with the slices. Cover with poached salt cod.

Combine cooked rice with cumin seed and capers. Spoon it over the fish. Add tomato sauce and dot with remaining butter.

Cover and bake for 10 minutes. Uncover and continue to bake for 10 to 15 minutes longer. Serve from baking dish.

NOTE: Fresh cod fillets may be substituted for the salt cod. Simmer in water for 5 minutes, then proceed with the recipe.

[Caitlin]

In Jamaica, Codfish (saltfish) Is Used In Many Dishes. My Personal Favourite Is "stamp And Go" Which Is Codfish Fritters. They Are Eaten As Hors D'oeuvres Or Can Be Served For Breakfast.

Stamp And Go Ingredients

1/2 Lb. Salt Codfish
1/2 Lb. All Purpose Flour
2 Medium Onions Diced
2 Medium Tomatoes Diced
2 Cloves Garlic
1/2 Scotch Bonnet Pepper Minced
2 Stalks Escallion
1 Small Sprig Thyme
2 Tbsp. Oil
2 Tsp. Baking Powder
Pinch Black Pepper
1/2 Cup Water
Oil For Frying

1. Soak Codfish, Preferably Overnight. Drain, Rinse In Cold Water And Flake The Fish Removing Skin And Bones. If Unable To Soak Overnight, Boil Codfish For 10 Minutes, Drain And Boil Again For 5 Minutes.

2. Saute In 2 Tbsp Oil The Onion, Garlic, Escallion, Thyme, Tomatoes And Peppers. Drain Off Oil And Cool.

3. Add Seasoning To Codfish And Set Aside.

4. Add Baking Powder To Flour. Add Codfish To Flour.

5. Add Enough Water To Make A Medium Batter.

6. Fry A Tbsp Of Batter Mix In 1/2 Inch Hot Oil Until Golden Brown.

7. Drain On Paper Towel And Serve Hot.

[lundbergr]

I was born in 1934, in Syracuse, NY. I remember when growing up, my mother used to fix "Salt Cod" in a cream gravy that we would put on toast the same as chipped beef or ground beef in gravy on toast or potatoes.

I have no idea what her recipe was, it was good, sometimes a little too salty. Seeing "Salt Cod" mentioned, brought a lot of fond memories.

Thanks.......

[Kitchen Witch]

Sounds similar to what our family made:

The codfish was soaked in water overnight; rinsed; covered with water and boiled until it flaked with a fork; then drained.
Then make a paste with a little milk and about 2 T. flour; add to pan with about 2 c. milk in it; add 2 - 3 pats of butter and pepper. And it was served over toast - once in a while potatoes - but usually toast. (homemade bread)

It was a favorite!

[Aline]

(From 1952 cookbook)

2 cups shredded salt codfish
3 cups diced potatoes Salt
2 small onions, sliced
4 Tbsp salt pork fat
1 cup boiling water
2 Tbsp fat
2 Tbsp flour
Dash pepper
Dash cayenne
4 cups milk
1 cup cream or evaporated milk


Soak codfish in cold water 1 hour, drain. Parboil potatoes 10 minutes, drain. Cook onions in salt pork fat, add potatoes, fish and boiling water, cook until potatoes are tender. Melt fat, blend in flour, pepper and cayenne, add milk gradually, stirring constantly. Combine mixture, add cream and cook 5 minutes. Serves 6 to 8.

[Dodie]

Originally Posted by Kitchen Witch

Sounds similar to what our family made:

The codfish was soaked in water overnight; rinsed; covered with water and boiled until it flaked with a fork; then drained.
Then make a paste with a little milk and about 2 T. flour; add to pan with about 2 c. milk in it; add 2 - 3 pats of butter and pepper. And it was served over toast - once in a while potatoes - but usually toast. (homemade bread)

It was a favorite!

My Mom would make this very same dish but she would put frozen peas and hard boiled eggs in it as well to this day it is one of my favorite dishes. I guess this is a New England thing almost anyone I talk to from back East knows this dish in some way.

[bluejeanz]

Wow, I knew I hadn't posted in a while but it's been since '05.

Anyhoo, our family is Italian and every year we used to have a Christmas get-together at my aunt's parents' house. They always served a dish they called "baccala", which was a sort of codfish fritter. When I asked them how it was made they said they soaked the fish in water to get rid of the salt, then simmered it in water till tender. Then they took about 1" pieces of it, wrapped it in homemade bread dough and deep-fried it. I've never come across a recipe or heard of anyone else knowing what they are.

[Kitchen Witch]

bluejeanz -

We must be related! glad you're back to posting.

Baccala was a staple in our family!

I think every old-fashioned Italian family had baccala!

KW