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My Salt Cod Fish Cakes

This is as simple and tasty as it gets! All you need is boiled salt cod or pollock and freshly boiled, or left over potatoes. You need at least the same amount of fish to potato, I'd go for more fish.  Soak the fish for 24 hours, changing the water twice. Boil for 20 minutes. If using whole fish, remove all the bones. Break the fish and potatoes in to a bowl, grind in black pepper, mix and form fishcakes. Fry on both sides on a medium heat until golden brown in as much butter as you dare! Enjoy!

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Gary Rhodes Salt Fish Cakes

http://goodfood.uktv.co.uk/recipe/salt-fish-cakes/   125 g salt cod, or smoked fish, cooked, drained and flaked 1 large onion, finely chopped 1 scotch bonnet pepper, finely chopped 1 tsp finely chopped shallots, or spring onions 1 tsp thyme, leaves 1 tsp marjoram, leaves 275 g flour 2 heaped tsp baking powder 300 ml milk 100 ml water vegetable oil, for deep fat frying TIPS AND SUGGESTIONS The mixture can be made in advance and frozen. These salt fish cakes are excellent served with Gary Rhodes Breadfruit boats 1. Mix the flaked salt fish with the onion, scotch bonnet pepper, shallots, herbs, flour and baking powder. 2. Pour in the milk and water and stir until you have a slack dough-like mixture, loose enough...

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Steamy Kitchen's SALT COD (BACALAO) WITH POTATOES OVER RICE

http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for my bad habits (impatience and spontaneity). After spying a bag of bacalao at my local market, I decided to create a recipe that that would cut out a major tedious step. Unfortunately, I couldn’t nix the “forethought” part – as bacalao needs to be soaked overnight in water to get rid of some of its salt. It’s a step...

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BBC Hairy Bikers - Salt Fish Fritters

Salt cod is dried, salted cod that needs to be re-hydrated and de-salted before use. It looks pretty unappetising – a bit like a dried-up leather shoe – but softens once rehydrated and tastes delicious when cooked. It’s extremely popular in Mediterranean countries (particularly Portugal, where it's known as bacalhau), as well as in tropical countries, where it keeps well despite the hot temperatures. In some parts of Italy, salt cod is traditionally eaten on Christmas Eve; in France, it's used as the basis for brandade. To rehydrate salt cod, soak it in cold water for 24 to 48 hours and change the water frequently. Salt cod can then be poached or baked, or used in stews, fishcakes or fish...

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Jamie Oliver's Salt cod soup (Zuppa di baccala)

Ingredients 310 g salt cod , or 600g fresh cod, haddock or monkfish fillets, from sustainable sources, ask your fishmonger 1 white onion , peeled 2 small carrots , peeled 2 sticks celery , trimmed, pale green inner leaves reserved 2 cloves garlic , peeled 1 small bunch fresh flat-leaf parsley , stalks and leaves separated extra virgin olive oil 1 small dried red chilli , crumbled 2 x 400 g good-quality tinned plum tomatoes 425 ml light organic chicken stock sea salt freshly ground black pepper 1 lemon , juice of Method Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of course, in...

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