The Croutons with Creamed Salted Cod are delicious all year round. I usually desalinate the cod myself, but when I don’t have the necessary time (as in this case), I buy it already desalinated. The process is lengthy, about three days, but it will surely allow you to choose a quality fish. I recommend tasting it before cooking to ensure it has been well desalted; otherwise, you risk wasting time and money.
If you like salted cod, you shouldn’t miss the next recipes:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 large croutons or 16 half slices
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb desalted and skinned cod
- 4 leaves bay leaves
- 5.3 oz extra virgin olive oil
- 2 cloves large garlic
- 4 sprigs parsley
- 20 cherry tomatoes
- 1 clove garlic in paper
- to taste extra virgin olive oil
- to taste salt
- 8 slices bread to be halved
- to taste pistachios
Tools
- 1 Hand blender
- 1 Saucepan
- 1 Pan
- 1 Bowl
How to Prepare Croutons with Creamed Salted Cod
First, make sure the desalted cod is free of bones and skin; otherwise, remove the latter by hand and the bones with tweezers. Bring a pot of water to a boil with two bay leaves. When the bubbles become large, immerse the fish fillets and boil for about 15 minutes. Once cooked, drain and place them in a bowl.
Meanwhile, halve the cherry tomatoes after washing and drying them. Place them in a small pan and season with extra virgin olive oil and a pinch of salt.
Drain the cod, place it in a bowl with extra virgin olive oil, and blend with a hand blender. If you prefer, you can use a regular blender.
While the fish cools, sauté the cherry tomatoes in a pan over high heat until softened. At this point, add the parsley and garlic mixture to the cod and mix. Now you can also toast the bread in a pan or oven, or in the microwave oven crisp.
Place the cream in a serving bowl, decorate with the sautéed cherry tomatoes, and garnish with shelled pistachios.
Serve the Croutons with Creamed Salted Cod directly on toasted bread or leave it in the bowl for a DIY option.
Tips and Storage
The creamed salted cod can be kept in the refrigerator for a maximum of one or two days in an airtight container.
I recommend preparing the sautéed cherry tomatoes at the last moment, as they would lose further consistency, releasing all the water.
Toasted bread can be stored inside a tin box or in a bread bag.
