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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the salt cod thoroughly under cool running water. | 2. Place salt cod in a large container of cold water and soak it up to 24 hours prior to preparing the dish, changing the water several times during soaking. | 3. Rinse the cod again and measure the fillet at the thickest point. | 4. Place the soaked fish in a saucepan and add cold water to cover, then add the white vinegar, diced carrot, ribs of celery, quartered onion, any spices desired, half a bay leaf, and dried parsley or a few sprigs fresh parsley. | 5. DON’T add any salt! | 6. Bring the cold water to boiling then immediately lower the temperature and simmer the cod gently for 10 minutes per inch (remember measuring the thickest point of the fillet?) of thickness. | 7. When the time is up the cod is now ready to remove the skin and bones, and you can flake it and use it in any recipe calling for cooked cod. | 8. Note: 1 pound of unprepared salt cod will equal about 2 cups of cooked, flaked fish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt cod fish	1			403.4676	0.0	89.7602	2.2667
white vinegar	1/2	cup		21.42	0.0476	0.0	0.0
carrot	1		diced	52.48	12.2624	1.1904	0.3072
celery rib	2			403.4676	0.0	89.7602	2.2667
onion	1		quartered	44.0	10.274000000000001	1.21	0.11
spice				-	-	-	-
bay leaf	1/2			-	-	-	-
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.