Poached Salt Cod

1. 1

   Divide cod between 2 large bowls and cover with cold water by 2 inches.

2. 2

   Soak cod, chilled, changing water 3 times a day, up to 3 days (see note below).

3. 3

   Refrigerate until ready to use.

4. 4

   Drain cod and transfer to a 6- to 8-quart pot with water, onion, thyme, bay leaves, and peppercorns.

5. 5

   Bring just to a simmer and remove from heat.

6. 6

   (Cod will just flake; do not boil or it will become tough.)

7. 7

   Gently transfer cod with a slotted spoon to a platter, discarding cooking liquid and seasonings.

8. 8

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.