Soaked Salt Cod

Soaked Salt Cod

Slow soaking draws out excess salt, leaving cod tender and ready for cooking.

Make ahead Makes 4 servings Calories 130/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish

Dried, heavily salted cod needs a long soak in several changes of cold water to become workable for dishes like brandade or baccalà. The process rehydrates the flesh while pulling out most of the salt, resulting in a firm, flaky fish base ready for poaching, frying, or simmering into stews.

Ingredients

  • 1.5 pounds dried salt cod
  • 3 quarts cold water, for soaking, changed several times

Method

  1. Rinse the salt cod under cold running water to remove surface salt crystals.

  2. Place the cod in a large bowl or container and cover completely with 3 quarts cold water.

  3. Cover and refrigerate, changing the water every 6 to 8 hours, for a total soak of 24 to 48 hours depending on the thickness and saltiness of the fish.

  4. After the final soak, taste a small piece of the cod raw or lightly cooked; if it still tastes overly salty, soak for a few more hours in fresh water.

  5. Drain the cod, pat dry with paper towels, and remove any skin or bones before using in your recipe.

Rate this recipe

★ 3.8 (1)

Soaked Salt Cod

Dried, heavily salted cod needs a long soak in several changes of cold water to become workable for dishes like brandade or baccalà. The process rehydrates the flesh while pulling out most of the salt, resulting in a firm, flaky fish base ready for poaching, frying, or simmering into stews.

Make ahead 4 servings 130 cal

Ingredients

  • 1.5 pounds dried salt cod
  • 3 quarts cold water, for soaking, changed several times

Method

  1. 1

    Rinse the salt cod under cold running water to remove surface salt crystals.

  2. 2

    Place the cod in a large bowl or container and cover completely with 3 quarts cold water.

  3. 3

    Cover and refrigerate, changing the water every 6 to 8 hours, for a total soak of 24 to 48 hours depending on the thickness and saltiness of the fish.

  4. 4

    After the final soak, taste a small piece of the cod raw or lightly cooked; if it still tastes overly salty, soak for a few more hours in fresh water.

  5. 5

    Drain the cod, pat dry with paper towels, and remove any skin or bones before using in your recipe.