The water will rehydrate the fish and make it less salty.
To change the water, pour out the water that’s in the container with the fish and fill it up with fresh water.
You can now use the salt cod in your recipe.
Stir the onion frequently to prevent it from sticking to the pot.
If you can’t find the San Marzano variety of tomatoes, use any variety of canned whole tomatoes.
If you prefer, use your hands to crush the tomatoes before you stir them into the pot.
Leave the fish whole or in large pieces, if that’s how you purchased it.
Leave the lid off of the pot so some of the liquid evaporates and helps the sauce thicken a little.
Refrigerate the leftovers in an airtight container for up to 3 to 5 days.
If you have a few smaller fish, consider frying them whole or just cut them in half to get 2 pieces.
The baking soda will help the batter crisp as it fries.
Whisk vigorously to prevent any flour lumps from forming. The batter should look like white school glue once you’ve added enough flour.
If the batter is so thin that it’s all running off of the fish, whisk in another spoonful of flour to thicken it up.
If the fish is thin, you may need less frying time.
It’s important to let the oil heat up again before adding the remaining fish. If the oil isn’t hot enough, the fish will absorb more of the oil and will be soggy instead of crisp.
Avoid storing leftover salt cod because it will become soggy as it’s stored.
Set the fish aside while you prepare the potatoes.
The potato pieces should brown a little on every side, so it’s important to stir them.
Stir the vegetables occasionally to prevent them from sticking.
Stir until the tomato paste is dissolved in the water.
The potatoes should become tender once they’ve finished cooking. You may need to adjust the heat as the mixture cooks to prevent it from boiling.
Refrigerate the leftover salt cod with potatoes in an airtight container for up to 3 to 5 days.
