There has to be something said for a recipe that combines the two big culinary focuses in my life – seafood and charcuterie (curing, preserving). Salt cod takes care of that.
Salt cod is one of those ingredients that I hardly ever use. In fact, come to think of it I have never done anything with it in my home kitchen. It is always on the menu in some form at a favorite local restaurant of mine, where it is impossible for me to have dinner there and not order something salty and fishy.
I got thinking the other day, and wondered how hard it would be to make. Turns out it is bloody easy. Easier than breathing. Well, almost. You know a dish is going to be easy when the name of it is also the full ingredient list.
Yes folks – to make salt cod you need… drum roll, no guessing now…:
BINGO! Well now, that can’t be too hard. Heck, I reckon even Sandra Lee makes stuff with more ingredients than that.