I must admit I never had great hopes as to how this dish would turn out. I was completly blown away - it was delicious. Salt cod was oroginally a dish for the poor as it was a way of preserving food. These days it is a popular ingredient in southern European cookery, especially Portugal. If you can get your hands on some, give this recipe a try.
24 hours for soaking
15 - 20 minutes
Depends on amount of salt cod used
- Soak the salt cod in water, skin side down for 24 hours. Change the water regularly to reduce the saltiness. Heat the barbecue to optimum temperature and oil the fish on both sides and oil the grill well. Salt cod can withstand a lot of cooking but just make sure you have no flames. Cook, skin side up for about 6 or 7 minutes then turn and cook for another 6 – 10 minutes. Serve immediately with the warm puttanesca sauce poured over the top.