Cod filets (1 Pound)
Olive oil (1/4 Cup 4 tbs)
Onions (3 Large)
Parsley leaves (1)
In order to desalt your cod, you would normally leave your fillets in cold water for a period of 12 hours,
but there is a way around that.
-Cut each filet into smaller portions.
-Place them into a strainer and rinse under cold water to remove some of the salt.
-Turn them over so that you rinse out a maximum of salt.
-Then, place them into a pot and add fresh cold water.
-Now, place your pot on the stove at high temperature.
-Heat-up until your water starts boiling.
-While it is heating up, start peeling and slicing your onions in small thin layers.
-Once your cod is boiling, empty it into a strainer and refill with fresh cold water for a second time.
This will remove additional salt that is still on your cod filets.
-Reheat a third time and let it cook covered, over low heat for 12 minutes.
-Now, drain and put it aside.
-Cook your sliced onions into a pan with a bit olive oil and turn gently while cooking.
-Fine cut your parsley.
-Once your onions are nice and gold, transfer them into a serving platter.
-Now add your cod on top of your onion layer,
and sprinkle your fine cut parsley then pour some olive oil on top of it.
Now, your cod filets are ready to be served.
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