Salting fish is one of the oldest ways to preserve it, and salt cod, also known as baccala, bacalao, and stockfish (slightly different, but not much). It is a wonderful example of an old technique that lives on not because it’s needed but because it’s loved, like prosciutto and pickles.
Steps to learn how to Cook Salt Cod in Tomato Sauce:
Ingredients:
- 1 pound boneless salt cod
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, lightly smashed
- 3 anchovies, or to taste
- One 28-ounce can whole plum tomatoes, drained and chopped
- Salt and freshly ground black pepper
- 2 tablespoons drained capers
- 1/2 cup pitted black or green olives
- Hot red pepper flakes, to taste
- Chopped fresh parsley leaves for garnish
Instructions:
- Soak the cod for 12 to 24 hours in cold water to cover; change the water regularly, every hour or so (except when you’re sleeping). You can hasten this process by simmering the cod in water for 5 minutes.
- Now, rinse it and change the water and repeat this process until most of the saltiness has abated (taste a bit to find out). This however sometimes takes four or five changes of water.
- Put the desalinated fish in a large pot with water to cover. Boil it, and then reduce the heat so the water simmers gently and cook for about 15 minutes, or until reasonably tender, salt cod never gets soft, and not too salty.
- Sometimes so much salt is removed during the soaking and cooking process that you must add salt to the dish in which you’re using the fish. At this point, you may store the salt cod, wrapped and refrigerated, for a couple of days.
- Combine the oil and garlic in a large skillet over medium heat. Add the anchovies and cook, stirring occasionally, until the garlic is lightly golden and the anchovies are broken up, less than 5 minutes.
- Raise the heat to medium-high and add the tomatoes, along with a little salt and pepper. Cook for a few minutes, stirring occasionally, until the tomatoes become saucy. Add the capers, olives, red pepper flakes, and cod.
- Cook for about 10 minutes, stirring occasionally and gently, until the cod is hot. Taste and adjust the seasoning, then garnish with parsley and serve.
Salt Cod Mousse
A luxury, and a delicious one, best served on toast as an appetizer in fairly small quantities. Traditionally the cooked salt cod is pounded to death in a big mortar and pestle so that it achieves a very creamy consistency; a food processor works pretty well, but the texture is not quite the same.
Ingredients:
- 1 pound boneless salt cod, soaked, drained, and cooked
- 2 cloves garlic, or to taste, peeled
- 2/3 cup extra virgin olive oil
- 2/3 cup cream, half-and-half, or milk
- Freshly ground black pepper
- Juice of 1 lemon, or to taste
- 1/8 teaspoon freshly grated nutmeg
- Salt if necessary
Methods:
- Put half the cod in a food processor with the garlic and a couple of tablespoons of olive oil. Process, stopping the machine to stir down the sides once or twice, until as smooth as possible. Add the remaining cod and repeat.
- Through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue processing until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.)
- Add some pepper, lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. At this point, you may refrigerate the dish for several hours or even a day, until you’re ready to eat.
- Just before serving, heat the brandade in a 300°F oven, covered, until hot and bubbly. Serve with bread, toast or crackers.
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