"I have enjoyed grilled Bacalao, or salted codfish, steaks in Portuguese restaurants, but it can only be done properly when you can get a very thick fillet of salt cod. I cut steaks about 1 1/2 inches thick from the thick center of the fillet to grill and use the thinner belly or tail portions in stews or brandade.
"Thick salt cod has to be soaked for 48 hours to desalt it and the water changed three or four times along the way. It is always difficult to know for sure if the fish is desalted enough; I tend to soak it for a longer time rather than not enough, as salt can always be added to the recipe you are making. To test it, make a small incision in the thicker part of the fish with the blade of a knife and taste it to be certain that it is desalted enough. About 1 1/4 pounds thick center-cut salt cod will weigh about 1 1/2 pounds after soaking and can be cut into 4 steaks of about 6 ounces each. When the fish is rehydrated, it will feel soft but never as soft as fresh cod; it has an intense taste that we love." --Jacques Pépin
Recipe: Grilled Bacalao (Salt Cod) Steaks with Olive Sauce
Serves 4
-
Ingredients:
- One 1 1/4-pound center-cut salt cod fillet (1 1/2 inches thick)
4 teaspoons olive oil
-
Sauce
- 1/2 cup mixed pitted olives (black, green, kalamata, etc.), cut into 1/2-inch pieces
- 3/4 cup diced (1/4 inch) tomatoes
- 2 tablespoons olive oil
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh thyme leaves (I use lemon thyme from my garden)
- Salt (optional)
-
Instructions:
- Desalt the salt cod by soaking it in plenty of cold water in the refrigerator for 48 hours, changing the water at least 2 to 3 times per day.
- When ready to cook, heat a grill until very hot and preheat the oven to 175 degrees.
- Drain the codfish and pat dry with paper towels. Cut into 4 equal steaks and coat each steak with 1 teaspoon of the olive oil. Place on the hot grill and cook for about 10 minutes, turning once, until well marked.
- Transfer the cod to a baking sheet and place in the oven to finish cooking and rest, 10 to 20 minutes. The fish should be flaky but still a bit underdone inside.
- Meanwhile, for the sauce: Mix together the olives, tomatoes, olive oil, and pepper.
- To serve, place a steak on each of four warm plates. Coat with the sauce and sprinkle on the fresh thyme.
- Taste and season before serving if necessary.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.