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    Homemade Salt Cod

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    Homemade Salt Cod

    You can keep this cod for at least a week. Brush the fish with olive oil, wrap in clingfilm and refrigerate.

    • Preparation time: 15 minutes, plus 1-3 days curing
    • Total time: 15 minutes, plus 1-3 days curing


    • 600g sugar
    • 800g sea salt
    • 3 heaped tablespoons chopped flat leaf parsley
    • 1.5kg thick fillet of cod, pin-boned


    1. Mix the sugar, salt and parsley. Take a suitably sized plastic container with a lid, and spread one third of the mix over the base.
    2. Put the cod on top and cover with the remainder. Put the lid on and refrigerate for at least 24 hours, turning the fillet over once (you can leave it for up to 3 days).
    3. Soak for 24 hours before use.

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