Lunch: Poached Salt Cod
Ingredients
4 lb center-cut skinless boneless salt cod, rinsed well
3 quarts water
1 medium onion, halved
3 sprigs fresh thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
Instructions
Divide cod between 2 large bowls and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see note below). Refrigerate until ready to use.
Drain cod and transfer to a 6- to 8-quart pot with water, onion, thyme, bay leaves, and peppercorns. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
Gently transfer cod with a slotted spoon to a platter, discarding cooking liquid and seasonings. Serve warm or at room temperature.
Reviews
Add a review for Poached Salt Cod
Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
