Matt Moran

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly, Low Carb
Course: Lunch, Main
Favourite flavours: Seafood

Matt Moran's Salt Cod

INGREDIENTS

4 x 200g bacalhau cod pieces, skin on, bones removed
1 litre milk
1 bay leaves
½ bunch thyme

METHOD

First place the fish in a bowl and completely cover with water, soak in the fridge covered for at least 24 hrs. I would recommend changing the water at least twice.

To prepare the cod, strain from the water and rinse well in cold water. Place in a saucepan of milk with a bay leaf and thyme. Poach the fish by bringing the milk to the boil and then simmer for 5 minutes.

Serve the salt cod with a salad of chopped tomatoes, red onion, green olives, coriander, olive oil and lemon juice