Grandmother's Cod Fish

July 30, 2003

Grandmother's Cod Fish

(Preparation 13 hours, 1 hour active)

2 1/2 pounds salt cod that has been soaked overnight and drained

3/4 cup whole parsley (stalks and leaves intact)

1 medium leek

6 medium potatoes

3 medium carrots


3 cups broccoli florets

4 tablespoons olive oil

8 scallions, white and green parts diced


3 large cloves garlic, minced

1/4 teaspoon freshly ground black pepper

Place the fish in a large stockpot and cover generously with water. Add 1/2 cup parsley and the whole leek. Set the pot over a medium-high flame and bring to a boil. Cook for 5 minutes, or until fish easily flakes.

When the fish is done, use a slotted spoon to remove it from the water and place on a plate to cool. Discard the parsley and leek.

Meanwhile, peel the potatoes and cut into 1-inch chunks. Cut the carrots into similar pieces. Combine the potatoes, carrots and 1/4 cup parsley in a medium pot and cover generously with water. Add a pinch of salt and bring to a boil over a high flame. Cook until potatoes are tender, about 10 minutes. During the final 4 minutes, add the broccoli to blanch it.

When the vegetables are done, drain and set aside, covered with foil to keep warm. Once the fish is cool enough to touch, break it into small flakes and remove any bones or skin.

Heat the olive oil in a large saute pan over a medium flame. Add the scallions, garlic and black pepper and cook for about 30 seconds, or until scallions are tender.

Reduce the flame to low and add the cod to the pan. Toss gently to coat cod with scallions and oil. Be careful not to mush the fish. Heat 3 to 5 minutes to warm the cod.

To serve, arrange the boiled vegetables in a platter or large, shallow bowl. Spoon the fish over them.

Serves 6.

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