This Salt Cod recipe is a preview from Chef Laurent Gras's IACP award-winning cookbook, "My Provence." Get step-by-step photos, videos, and tips from Chef Gras for this and over 50 other Provence-inspired recipes. Buy it today for just $4.99 or visit our Laurent Gras page to learn more.
It is sometimes difficult in North America to find nice, thick loins of salt cod. Often, the best cod is sold fresh. It’s easy to make your own salt cod from fresh fish. Note that this fish does not need to be rehydrated before using in any recipe that calls for salt cod.
Yield: 1 1/2 pounds (750 g)
- 1 ¾ pounds (800 g) fresh cod, preferably a thick-cut loin
- 5 teaspoons (5 g) sea salt
Place the loin of fish on plastic wrap, skin side down, and season evenly with the sea salt. Wrap the fish, place it on a plate, and leave it in the refrigerator for 24 to 36 hours. Unwrap and cut the fish into pieces the size you need.
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