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Christina's Cucina Deep Fried, Battered Salt Cod

Lidia Conte's Deep fried, battered Salt Cod recipe. Ingredients salt cod, presoaked for 18 to 36 hours, depending on thickness (soak the fish in a bowl of water, so that it is completely submersed, changing the water 2 or 3 times. If it is a thick piece of fish, leave it for a minimum of 24 hours (on the countertop is fine); thinner fish can be soaked for 12 to 18 hours flour 1 tbsp milk 4 0z (1/2 cup) water (this is for a small amount of salt cod, double all the ingredients for a larger fish) a good pinch of salt 1/4 tsp baking soda oil for deep frying For more details visit Christina's Cucina website.  

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Marian Armitage's Morue à la Bordèlaise

Ingredients 350g salt cod ( 3 fillets reconstituted weight) - cooked 2 tablespoons olive oil 2 onions - thickly sliced 3 cloves garlic - crushed and chopped 4 large tomatoes - skinned and de-seeded (or use tinned) 2 green peppers - de-seeded and sliced 250ml white wine 1 tablespoon tomato pureé 1 teaspoon sugar 1 bayleaf fresh parsley and thyme - a big handful 5-6 tablespoons fresh breadcrumbs stirred into 2 tablespoons oil freshly ground pepper Heat the oil and cook onions, garlic, tomatoes and peppers without browning for about 15-20 minutesAdd the herbs, wine, sugar and tomato pure and bring to a steady simmer. Add a little of the fish cooking water if necessary.Put half the mixture into an...

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Marian Armitage's Brandade de Morue

This is a delicious dip made from salt cod and potatoes with garlic, lemon and oil whipped in. It takes just minutes to make in a food processor. Sometimes it has cheese sprinkled over and then browned under a hot grill - brandade de morue au gratin.Served with crudités it makes an interesting starter alongside hummus, tzatziki and guacamole. 150g salt cod - one large fillet - reconstituted 100g potatoes - plain boiled 1 lemon - grated rind and juice 50ml olive oil 1 clove garlic - crushed Put everything into a food processor and blend till smooth. Garnish with a little smoked paprika, if you like. Serve with crudités.

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Shetland Salt Pollock Croquettes by Pickled Fork

Ingredients  500g Salt Pollock- soaked in cold water for 48 hours changing water 2-3 times 100g butter 100g flour 300g milk 1 garlic clove 1 shallot diced 1 bay leaf 1 tsp fennel seed 1tsp pink peppercorns 2 cloves Pinch nutmeg 2 lemons zested 1 bunch dill- chopped 2 tsp English mustard 150g Panko bread crumbs 3 Eggs 100g flour   Method Gently heat the milk with the garlic, shallot, bay, fennel seed, cloves, nutmeg, peppercorns, 1 lemon zested and half the dill for 10 minutes.  Poach the salt Pollock in the infused milk for 3-4 mins or until just cooked and flaking. Remove Pollock from the milk and set aside to cool. Strain the milk mixture into another pan...

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Dawid Eyre's Simple Recipe for Norwegian Klippfisk (Salt Cod)

This simple recipe for klippfisk is adapted from a recipe I found in one of my favourite cookbooks, "Big Flavours & Rough Edges", by David Eyre and the cooks at the legendary Eagle pub in Clerkenwell, London. I think the addition of paprika gives the dish a wonderful smokiness, and the tinned tomatoes add some welcome moisture as well as a touch of acidity. Be careful with the seasoning as it probably won't need much, if any, salt to be added. A simple green salad and a large glass of fruity red Rioja would be perfect accompaniments. Ingredients (Serves 4-6) 800g Klippfisk (Salt Cod) soaked for 24hrs 2 large onions, sliced 4 garlic cloves, finely chopped 2 green peppers, sliced...

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