How to Salt Cod | Bacalhau Recipe

Measure out 5 quarts of distilled or filtered water and add ice to chill it.

Add 2.5 cups of kosher or sea salt to the water and stir until dissolved.

Cut the cod into serving size pieces, separating thinner pieces to brine separately.

Soak the cod in the brine in the refrigerator for about 2.5 hours for thick pieces.

After brining, rinse each piece of cod lightly under running water and let them drain.

Pat the cod dry with paper towels and lay them out on a rack to dry in the refrigerator for about 2 hours.

Heat olive oil in a pan and add a liberal amount of pre-chopped garlic.

When the garlic starts to puff up, add the cod pieces and cook for about 3-4 minutes.

Check the cod for flaking; when it starts to flake, turn the pieces over to cook evenly.

Top each piece of cod with a little alfredo sauce and turn off the heat, letting it sit for about 5 minutes.

Plate the cod, which should be flaking off into large chunks, and garnish with parsley.

Equipment Needed

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