December 17, 2010

Portuguese Kale and Salt Cod Chowder

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You may have seen these little boxes at the store and wondered what the salted codfish inside looked like. I forgot to take a picture, but it looks just like filleted and skinned dried fish! Since the fish has been preserved in salt, it must be soaked in water before using. The fish is simply covered with cold water and refrigerated for at least 24 hours. The water should be changed three or four times during that period. After the fish has been rehydrated, it's ready to cook.
I used half the fish to make Portuguese Kale and Salt Cod  Chowder. I'll use the other half to make something else, so stay tuned. 

Along with linguica and potatoes, the salt cod made a hearty and delicious chowder. I used homemade chicken stock for a rich flavor. 

Have you ever cooked salt cod? What did you make?


Portuguese Kale and Salt Cod Chowder (adapted from The New York Times)
1/2# boneless, skinless salt cod
1 T olive oil
1# linguica, cut into 1/2-inch disks and then into half moons
1 small onion, chopped
4 cloves garlic, minced
3 potatoes, cut into 1/2-inch dice
1-1/2 quarts chicken stock
8 oz. kale, stemmed, rinsed and coarsely chopped
2 bay leaves
1/2 tsp red pepper flakes
1/4 tsp black pepper

Soak salt cod in cold water for at least 24 hours, changing water every four hours. Keep refrigerated. Drain and tear the cod into bite-size pieces, removing any skin or bones. Cover cod with milk and bring nearly to a boil. Remove from heat, cover and let sit for 15 minutes. Drain and set aside.

Warm olive oil in large soup pot over high heat. Add sausage and cook for 3 minutes to lightly brown. Reduce heat to medium, add the onions and garlic and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add potatoes and toss. Add chicken stock and bring to a boil. Add kale, bay leaves and red pepper flakes. Return to a boil, then lower heat and simmer for 30 minutes. Add the cod and adjust seasoning.

9 comments:

  1. The packing of cod fish looks good! And your dish sound comfortable.

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  2. Growing up in Virginia's Shenandoah Valley, that's the only way we have saw or had cod. When I was in Rhode Island last summer, I found that it was delicious fresh as well. It was also the seafood course at our son's wedding in September.

    Looks delicious and warm! 15 degrees here at present.

    Best,
    Bonnie

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  3. I've never made anything with salt cod before but that chowder sounds delicious! Definitely heart warming in every possible way.

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  4. I've seen salted cod in the market but have never known what to do with it. I love the combination of ingredients in your hearty chowder, so perfect for the wet and cold weather we're having.

    Happiest holiday best wishes to you and your family, Karen.

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  5. I don't think I've ever had salt cod either, but I would eat anything you make, because it all looks delish!!

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  6. I've never worked with salted/dried fish but might have to give it a try. I always assumed it was cooked in all that salt and although I like salt that was kind of a turn off for me.

    But now you went and mentioned linguica and I am drooling for a Portugese wedding soup from this little dive in Somerville...I know what we're having for dinner tonight!

    This looks delicious :-)

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  7. I never have cooked salt cod, which is somewhat odd considering I'm from New England. I'll have to try it someday.

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  8. I'll have to try this one. I love soups, and while I love fresh cod, I'm ashamed to admit that I've not ventured into salt cod territory just yet.

    And I get sausage, to boot? Bonus!

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  9. When I was growing up, salt cod was a regular in our menu. (It used to be very inexpensive-no more!)

    My Gram and my mother made what Gram called, "Cape Cod Turkey" or Mom called Creamed Codfish.

    They freshened the fish and made a white sauce (B├ęchamel) and put the flaked and broken pieces of codfish in it and served it with boiled white potatoes. A salad or vegetable was served on the side.

    The same sauce was used to make creamed eggs...which also was a regular....served on toasted bread.

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