This came about, when I came across a box of Salt Cod in Whole Foods. It brought back memories of the holidays, and the Baccala at Christmas time. I’m pretty sure that’s the only way I’ve had salt cod….Though actually, I think once I had some Portuguese preparation that one of my boyfriend’s students had made. This dish is probably more like that. I wanted to move away from the breaded and fried method, and try something a little different. Add to the equation a bunch of kohlrabi I wanted to experiment with, and here we are!
The thing with salt cod, is you have to remove a lot of the excess salt, and re-hydrate it. Most people soak it for 24+ hours and then do some sort of rinse thing. I followed the directions on the box, which didn’t mention any extended soaking period. It instructed to place in a bowl under running water for 15 minutes. Then to slowly heat it, but not to boil it. Once the water was simmering, it said to pour out and replace the water, and repeat as necessary until it wasn’t too salty to taste. I changed the water 3 times, tasting a small piece after 2. It was pretty salty, but I didn’t find it offensively salty, so I stopped there. I probably could have done the water thing another 2 times. This is totally up to taste, so soak it, and rinse it until you feel comfortable with it.
- 5 Kohlrabi, peeled and sliced
- 1 white onion, quartered and sliced
- 3 cloves garlic, chopped
- 1 cup pineapple chunks
- 1 lb salt cod
- 10 allspice berries
- 1 bay leaf
- Black Pepper
- Pinch of curry powder, nutmeg, thyme
- 3 tablespoons coconut oil
- Heat the coconut oil in a pan, and add the vegetables, pineapple, and seasonings. Saute until the onions are translucent and soft and the Kohlrabi is tender.
- Add the Salt Cod, breaking it up into pieces into the pan. Stir, and heat for 2 or 3 minutes.
- Take off the heat and enjoy.