SALT COD DIP
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Soak the cod in cold water in the refrigerator for 24 hours, changing the water 4 times.
- Drain the cod. Put in a saucepan, cover with water and bring to a bare simmer; drain, then repeat with fresh water. Drain again, then add the milk and cream to the pan. Bring to a simmer over medium-low heat and cook until the fish is flaky, about 15 minutes. Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish.
- Put the potatoes in a saucepan and cover with cold water. Bring to a simmer over medium heat and cook until tender, about 20 minutes; drain. Let cool slightly, then press through a ricer or a food mill. Meanwhile, combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 minutes. Strain the flavored oil and set aside.
- Put the cod, half of the flavored oil, the reserved milk mixture, the lemon juice and 1/2 cup hot water in a food processor; pulse until smooth. Add the potatoes and the remaining flavored oil and pulse to combine; season with pepper. Transfer to a bowl and drizzle with olive oil. Serve warm with crackers.
INSALATA DI BACCALA: COD SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.
SALT COD SALAD
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix juice, vinegar and oil in a large bowl; whisk until well combined. Season to taste with salt and pepper, and toss in salad greens. Transfer salad to a serving bowl or plate.
- Chop the salt cod with a knife, and then shred it with your fingers. Toss the cod, orange, tomato, olives and parsley together, and arrange on top of the salad greens. Serve.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 73 grams, SaturatedFat 3 grams, Sodium 8064 milligrams, Sugar 4 grams
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