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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
4 lb center-cut skinless boneless salt cod, rinsed well |
3 quarts water |
1 medium onion, halved |
3 sprigs fresh thyme |
2 bay leaves |
1/2 teaspoon whole black peppercorns |
Directions:
1. Divide cod between 2 large bowls and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see note below). Refrigerate until ready to use.
2. Drain cod and transfer to a 6- to 8-quart pot with water, onion, thyme, bay leaves, and peppercorns. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
3. Gently transfer cod with a slotted spoon to a platter, discarding cooking liquid and seasonings. Serve warm or at room temperature.
4. Cooks' note: •Brands of cod differ in their degree of saltiness: A less salty variety may only need 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.
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