Cod fillet - 500g

Cod is nothing other than dried and/or salted cod. Cod has a very tasty white flesh that salting and drying do not alter in any way. Being cod, cod is therefore a fish very low in calories and lipids that adapts to different cooking methods and is prepared like any other fish. It is just a matter of desalting it before cooking so that the excess salt does not hinder its consumption.

Its salt content needs to be reduced before cooking, but the cod should not be excessively desalted, as its flesh would then be somewhat bland. For salted cod: leave it to soak in water for a whole day. If there is skin, it should be visible and therefore not facing the bottom of the container. Change the water 2 to 3 times. It is also possible to desalinate the cod in milk to obtain tender flesh.

Cod can be poached, steamed, stewed and can simply be pan-fried. Be careful not to boil the cod, as the flesh will become tough. To pan-fry, brown both sides for 5 minutes.

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