During the early days of the Newfoundland cod fishery, cod filets were salted and dried as a method of preservation. Numerous dishes emerged (fish and brewis for example) that used the salted product, although this was not the original intent. Salted cod can be rehydrated to achieve a more appealing texture and more importantly to remove the incredible amount of salt from the fish.

The salt cod option on our winter menu uses this rehydrated salt cod and thus the final dish will not be salty as the name may lead you to believe. First the cod is soaked and rinsed a minimum of three time, or until it has been sufficiently rehydrated and then it is braised in a mixture of tomato sauce, capers and olive oil.

Recommended Wine Pairing: Chateâu Les Vallées Bordeaux, France
KWV Chenin Blanc, South Africa

About Tim Corbett