Friday, July 24, 2009

Salt Cod

One of the things I remember growing up was the fact we always had fish on Fridays. It didn't matter if it was a salt-water fish or fresh-water fish, if it was Friday, that's what we had. One of my favourites is salt cod. My Dad loves it with all the real salty taste in it so he has his soaked only for a short time, just enough to soften up the meat. Me, it has to sit all night in the refridgerator and drained at least once. Here is my version of salt cod supper.


  • 1 Lb. piece of dried salt cod

  • 1/2 cup milk

  • 1 can peas (frozen peas can be substituted but must be cooked ahead of time)

The secret to this recipe is to let the cod soak in cold fresh water for at least 12 hours.What I do is place it in a large bowl, fill it with cold water and place it in the refrigerator overnight and up to about 1 hour before mealtime.You should drain off the water and replace it with fresh water in the morning.It helps to get rid of the excess salt.

After the cod has finished soaking (You will be able to tell by the fact that the fish has the same consistency of a fresh caught fish. Cut the cod into 1/2 inch cubes discarding any bones you find. Place cod into a fair sized saucepan, fill with cold water and place on a medium-high heat. Simmer for 35-40 minutes. Add milk and peas and bring it to a boil.

While this is starting to boil, add 2 Tbsp. of corn starch to 2 1/2 Tbsp. cold water in a jar. Seal jar, shake, then slowly pour into pot of fish while stirring. This will thicken everything and give it the proper consistency. This is excellent ladled over boiled potatoes and seasoned with salt and pepper.

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