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December 18, 2004Salted Cod Delight Salted Cod Delight In Brazil it is common to eat cod on Christmas or New Year's Eve. It's a custom that we inherited from the Portuguese, and I believe it isn't an unusual tradition in Spain and Italy (southern), either. While there are several ways of preparing the cod, my favorite recipe consists of salted cod shredded and cooked up in olive oil with generous helpings of shrimp. PANTRY RAID One pack of boneless salted cod (a pound so be enough to satisy 4 hungry dinner guests) FISH FOOD This dish requires some planning. You need to allow a 24-hour period to remove most of the salt from your cod. Once you open the packet of cod, place it in a bowl with water. During that 24-period, change the water 3 times. What you want to do now is start shredding the cod into flakey tufts in a separate bowl. You gotta do it wth your fingers, so it's a lot of work, but it'll be worth it. Once the cod is all shredded, take a large frying pan and coat it with olive oil. Wait till warm and put cod in. Fry in the olive oil until it looks somewhat dry(but not overly dry- you don't want pencil shavings). Keep sampling little bits- it should look dry, but still feel chewy. Throw a little pepper in. Set aside. In another frying pan, cook the shrimp, also in olive oil and garlic. Remove excess liquid, but keep a little bit. Mix the cod in with the shrimp, stir in the pan til nicely blended, and then serve. This tastes great with rice and a side dish of lentils. We had ours with rice and a big salad. Enjoy in good company! |
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