Boiled Salt Cod

Boiled Salt Cod ala Nonna Maria D'Agositno My daughter's fav

INGREDIENTS

2 to 2-3/4 lbs salted codfish, soaked for 24 hours (see Notes)

2 cloves of garlic, finely minced, or more

A few sprigs of parsley, finely minced

Olive oil (THE BEST YOU CAN AFFORD)

The juice of 1 lemon- (I like alot)

Freshly ground black pepper (optional)

DIRECTIONS:

PRESOAK:

To prepare it, rinse the salt off and soak it in cold water for 12 or more hours, depending upon its thickness (refrigerate it during soaking in hot weather), changing the water 2 to 3 times. Once it has soaked, skin it, pick out the bones, and it's ready for use. You could add lemons & sprigs of parsley during soaking.

Simmer the pre-soaked salt cod in enough water to cover for 15 minutes. As the salt cod is already salty, this is one case where you don't need or want to salt the water.

Gently remove the cod from its poaching liquid onto a cutting board. Pat dry with paper towels and remove any bones you may find, then divide it into small pieces, discarding the skin if any. Do not cut with knife. It is delicate, using hands is best.

Prepare dish for fish combining lots of SLICED garlic, chopped parsley and squeezed lemons.

Dress the fish with olive oil, gently toss & return to serving bowl. Taste a bit of the fish to see how salty it is, you may need to add a pinch of salt.

Serve warm or at room temperature.