Salt Cod

20131104-152848.jpgSoaking some salt cod for a brandade de morue, which is a wonderfully versatile dish that can be served as an appetizer spread on bread or a main course. This cod has been soaking for two days, and I have changed the water eight times. Why, you might ask, would I go to all of that trouble to desalinize and reconstitute salted, dried cod when I could use fresh cod? In fact, I have tried it, but the brandade lacks the depth of flavor that salt cod brings. In my next post, I will include a photo of the gratineed goodness, along with a recipe…


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