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Cod; to Salt to make your own Bacalhau/Baccala
This is easy to make, but will take up a shelf of your fridge for a week. It will then made delicious Brandade (q.v) or other dishes requiring salt cod.
Buy your required number of Cod Fillets from your fishmonger, and ask him to skin them
For each 500gr of fish measure out 1½ tablespoons (22ml) of Medium Sea Salt
1.Cover the fish fillets on both sides with the salt, pushing it well in.
2.Spread the fish over the rack and put this in the roasting tray, loosely cover with the tin foil.
3.Refrigerate the fish for 7 days, turning it over each day.
4.Each time you turn it, drain off any liquid and rinse out the roasting tray in cold water, otherwise it will develop an unpleasant smell.
At the end of this period, it is ready to use, when any remaining salt has been rinsed off.