Bakkaljaw – Cod


  • You should soak salt cod for at least two days,
    changing the water regularly, to remove as much
    of the salt as possible.
  • Salt cod (bakkaljaw).


There are many ways of cooking salt cod, the most obvious being to simmer it until tender, then to remove the bones, and dress it with garlic, parsley, lemon and olive oil, serving it with boiled potatoes and cauliflower.

Another way is to simmer the salt cod until it is just tender, de-bone it, and then finish cooking it for the last five or ten minutes in tomato sauce flavoured with onions, mint, hardy marjoram and olives. Serve it with boiled potatoes and green salad.

Simmer some salt cod, drain it and de-bone it, then cut it into portions and dip them into semolina. Fry them until they are crisp. Serve them with a green salad.
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