Salted codfish is cod that has been dried and preserved with salt. Used in many dishes around the world, salted codfish must be de-salted before cooking. Although you can buy salted codfish that has been pre-desalted, it is less safe than codfish prepared at home in the traditional way, according to the fisheries and aquaculture website Nofima Marin. It's easy to de-salt codfish yourself, but if you do choose pre-desalted codfish, simply skip the soaking and boning stage.
Soaking and De-boning
Step 1
Place the salted codfish in the pan, and cover it with water. Prominent chef Emeril John Lagasse recommends soaking for between 24 and 36 hours, changing the water several times.
Step 2
Drain away the water, and break the fish into flakes, disposing of all bones.
Step 3
Place the fish to one side.
Cooking
Step 1
Heat the large pan to a moderate temperature, and coat the bottom with olive oil.
Step 2
Saute the onions, scallions and garlic until just beginning to soften, and add the codfish. Continue cooking for five minutes.
Step 3
Add the thyme and peppers, and cook for a few more minutes, until the vegetables are tender but still crunchy and the fish is cooked through.
Tips and Warnings
- Serve piping hot with rice or crunchy bread.
Things You'll Need
- Large pan, big enough to cover codfish with water, for desalting
- Large sauté pan
- 1/2 lb. salted codfish
- 2 tbsp. olive oil
- 1 small onion
- 1 bunch scallions
- 1 teaspoon garlic
- 1 sprig thyme
- 2 bell peppers, red or green
- 1 habanero pepper, chopped
- 1/2 lb. cooked ackee
- Salt and freshly ground black pepper
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