Nostalgia can make you crave foods you ate as a child. I wrote recently about my mother’s canned corned beef hash and eggs, a super easy and decidedly non-gourmet meal that I remember fondly and hadn’t had in years. When I made it, it was still good. Read Momma’s corned beef hash and eggs.
My mother-in-law, Pat, was a child in Liverpool during World War II. Due to the German bombings, they went to Wales to ride out the war. There are a number of dishes she remembers as a child and has fond memories of. One, finn and haddie, we can’t find, yet. Marrowfat peas is another we are working on getting at a non-ridiculous price. Salt cod is one we have found in the US. You can find salt cod online and at specialty stores. Even in our relatively small city, Augusta, GA, there is an ethnic food store that has it.
It is simple to make and it tastes good, although definitely not in the gourmet category. Who cares? It is a tasty and filling meal. The main thing is soaking the salt cod in changes of water before you make the meal.
Pat’s salt cod
Place the salt cod in a bowl of water completely submerged. Put in the fridge overnight. The next day, pour out the water, replace it with
fresh water and put back in the fridge. Note that the fish is already cured by the salt, like country ham, this is to just remove most of the salt. That evening, the fish is ready to cook. If you like more salt, cook it is the same water as the second soaking. If less salt, just use fresh water.
Put in a pan, again completely submerged by water, bring to a boil, lower heat and simmer very gently for 15-20 minutes. Serve it with a big blob of butter.
We love Southern butter beans (lima beans), made with some ham or bacon, and served it with that, along with buttered bread. They would also be great with English peas of any type.
This is a really quick and easy meal that tastes remarkably good.