Recipe information
Total Time
2 days
Yield
Serves 12 (as part of aïoli menu)
Ingredients
4
lb center-cut skinless boneless salt cod, rinsed well
3
quarts water
1
medium onion, halved
3
sprigs fresh thyme
2
bay leaves
1
/2 teaspoon whole black peppercorns
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Preparation
Step 1
Divide cod between 2 large bowls and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see note below). Refrigerate until ready to use.
Step 2
Drain cod and transfer to a 6- to 8-quart pot with water, onion, thyme, bay leaves, and peppercorns. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
Step 3
Gently transfer cod with a slotted spoon to a platter, discarding cooking liquid and seasonings. Serve warm or at room temperature.