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How to prepare salt cod

Tune in Thursday for Part One of "Assis-toi", our summertime series celebrating the art of casual dining. The man who will hold the fork, knife and spoon is freelance journalist and foodie, Simon Thibeault. In the first episode of the series, Simon drops by the home of Damien French to learn about salt cod.

Recipe for salt cod

1 lb salt cod
1/2 lb peeled and chopped potatoes
1/2 onion, chopped
1/3 cup fresh bread crumbs
1/4 cup milk
1/2 stick of butter (or more to taste)
1 bay leaf
pepper to taste

Equipment you will need
a 9" casserole dish or pie plate
food processor or food mill

Take the cod and rinse it with cold water. Place it in a bowl and change the water every hour, over three hours. Taste it. If you think it's still too salty, rinse it once more.

Once de-salted to your liking, add the cod to a fresh pot of water, add the bay leaf and place on stove and bring to a steady simmer over medium heat. Cook for twenty to twenty five minutes until just falling apart. Drain and reserve the fish, discarding the leaf.
Place the potatoes in another pot of water, bring to a boil and cook until fork tender, about 15 minutes. Drain and reserve the potato.

Meanwhile, soften the onions in a skillet with a 1/2 the butter over medium-low heat.

If using a food processor:
Once all the ingredients are properly cooked, place inside the food processor and pulse until the mixture is well blended. If the mix is dry, add a small amount of milk to help it bind together.

If using a food mill:
Pass each ingredient through the mill seperately, and then blend together. If too dry, add a small amount of milk to help it bind together.
Add pepper to taste.

Place the mix inside the casserole/dish and cover with breadcrumbs and dot with the remaining butter. Place in the oven under the broiler and cook until the crumbs are nice and golden (usually less than 5 minutes).

Serve with pickles or chow chow.

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