11/16/2023 0 Comments Salt cod![]() ![]() ![]() In addition to the salt cod fritters below, we also used the perinaise sauce as a condiment to serve tin preserved octopus and mackerel pate. Given Portugal’s location on the Iberian Peninsula, its no surprise that seafood is a big player in many dishes. No Portuguese Grand Prix would be complete without a spread of tapas to start the meal. Measure the mixture into 1/4 cup portions for small cakes or 1/2 cup portions for larger ones. You dont want to break the fish up too much. Mix just enough to bring everything together. Place the bowl in the fridge and soak for 2-3 days (as per note. You can find Chelsea brand salt cod in most Canadian grocery stores, typically in a little blue bag in the fridge (not frozen) seafood section.īefore salt cod (also known as saltfish) can be used it should first be desalinated, so roughly 24 hours before cooking soak your salt cod in cold water, changing the water every few hours. In a large mixing bowl, combine the cooked cod, cooked onions, mashed potatoes, lemon zest, parsley, and pepper. Place the salted cod in a glass bowl and cover completely with cold water by approximately 5 cm. Salted cod is preserved by drying and salting filets of cod fish. While researching Portuguese recipes I was excited to see so much salted cod! As a Newfoundland transplant, the dish salt cod fish n’ brewis has a special place in my heart and is a rarity in my house (since Greg finds it “revolting”…hmm…). Serves 4.Īdapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).Jump to Recipe Print Recipe Crispy Salt Cod Fritters with Perinaise Sauce Soaking the salt cod Garnish with the parsley and serve warm or at room temperature with the lemon wedges. Adjust the seasoning with salt and red pepper flakes. In a small bowl, whisk together the olive oil and lemon juice, and then whisk in the garlic and the 1/4 tsp. Scatter the potato and onion slices and the olives over the fish. Remove any errant bits of skin from the cod and arrange the pieces on a serving platter, breaking up the fish into large chunks. Using a slotted spoon, remove the cod from the pan and briefly pat dry on paper towels. Reduce the heat to low, add the salt cod and simmer until tender when tested with a fork, 5 to 7 minutes. Pour water to a depth of about 2 inches into a large fry pan and bring to a boil over high heat. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around. Cod which has been dried without the addition of salt is stockfish. Drain the potatoes, let cool slightly and then peel and cut into slices. Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Reduce the heat to medium and cook until tender, about 20 minutes. The next day, in a saucepan, combine the potatoes with salted cold water to cover generously and bring to a boil over high heat. When ready, the cod will have lightened in color and look slightly puffy. Salt Cod Range This page contains our full range of salt cod products. Cover the bowl and refrigerate for at least 24 hours, changing the water 4 or 5 times. Place the pieces in a nonreactive bowl and add cold water to cover. Rinse the fish under cool running water, then cut into 4 pieces. ![]()
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