Re: [CH] Off topic Lutfisk

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>I wonder how they cook
>it in the Mediterenian and in Japan.

I don't know about Japan, but both slat and dried cod are available around
here (northern mediteranian).  I've used salt cod on occaision, soaking it
for a few days before boiling for 15 minutes.  I haven't tried the dried,
but I did notice a few in a friends garage a few weeks ago, so I can always
ask him next time I see him how he uses them.  And the dried ones do stink.


I just found this in one of my french cookbooks:

Beat fish hard with a mallet, saw into 3 pieces, and soak in cold water
several days.

Remove backbone and skin (with salt cod, I remove the skin after cooking,
but it has no bones).

It is then added to some sauted vegtables and herbs, and simmered.

I may try this next time, with sufficient chiles among the sauted veggies.

Tom

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