The bay leaves and thyme impart a subtle and delicious flavour to the cod and help remove any remaining salt. Place the cod in a pot, cover it with cold water and add a couple of bay leaves and a big sprig of thyme. To begin, drain the soaking water from the cod and rinse it once again. Boiling the cod is an effective method to remove any remaining salt and also to infuse it with extra flavour. Cooking Salt CodĪfter the fish has been soaked, it’s time to cook it. It’s also a critical step to follow when preparing any dish that calls for salt cod, whether it’s fish cakes, stews, soups, or any other traditional dishes. Soaking salt cod not only helps to remove the excess salt but also helps to enhance the fish’s natural flavours and makes it more tender and moist. This will help to remove any remaining salt and ensure that the fish is properly rehydrated. For best results, it is recommended to change the water at least once while the fish is soaking. Next, place the container in the refrigerator and let it soak overnight. It is important to use cold water as it helps to keep the fish firm and preserve its texture. Then, place the fish in a container and cover it with cold water. To properly soak salt cod, start by rinsing the fish under cold running water to remove any excess salt on the exterior. This process is known as soaking, and it is a crucial step when preparing salt cod. However, to make it edible and to bring out its full flavour, it is important to remove some of the salt and rehydrate the fish. Salt cod, by definition, is salty, which is a result of the preservation process. It’s a great source of protein and packed with essential vitamins and minerals, which is why it has been a staple in the Mediterranean diet for centuries. Additionally, salt cod is a versatile ingredient that can be used in many dishes, such as fish cakes, stews, soups, and more. For today’s recipe, we suggest using bits, which are readily available in most grocery stores. Salt cod is available in various forms, including bits, fillets, or whole fish. Salt cod has a rich history and is a staple ingredient in many traditional cuisines, mainly Portuguese, Spanish, and Eastern Canadian cuisine. This method of preservation was commonly used during the days of long sea voyages before the advent of refrigeration or canning. The preservation process involves covering the fish in salt, which draws out the moisture and dries it, allowing it to be stored indefinitely. Salt cod, also known as bacalao or bacalhau, is a traditional form of preserved fish used for centuries. So, let’s jump right in and get started on this delicious and satisfying dish. In this blog post, you’ll find detailed instructions and helpful tips to guide you through making the best salt cod fish cakes ever. Whether you’re an experienced home cook or a beginner, this recipe is easy to follow and guarantees great results. The flaky salt cod is paired with a perfect blend of lemon, thyme, parsley, and pepper, which provides a complementing flavour without overpowering the taste of the fish. This recipe is my personal best, and I am excited to share it with you. Salt cod fish cakes are a versatile and delicious dish that can be enjoyed for both light lunches and filling brunches.
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