I looked at several salt cod recipes and decided that since I don’t use flour or night shade vegetables these days nor any dairy I’d better look at paleo recipes. Sarah Ballantyne has Scalloped Hake and Oysters on p 248 of The Paleo Approach Cookbook and I used this method for my salt cod. However, I hadn’t made any plantain crackers so I skipped them and increased the bacon bits as topping.
1 lb salt cod
1/2 cauliflower cut into florets
2 cups chicken broth
2 T coconut oil
1 shallot, finely diced
1/4 cup white wine
1/2 tsp finely grated lemon zest
1 clove garlic, minced
4 – 6 oz bacon, sauteed and crumbled
Soak a 1 lb package of salt cod in several changes of water for 24 hours.
Cauliflower sauce from The Paleo Approach Cookbook p 248: Saute the diced shallot in the coconut oil until tender. Add the saffron, wine, chicken broth, cauliflower, lemon zest, and garlic and simmer until the cauliflower is soft. Puree the cauliflower mixture.
Cut the salt cod into bite sized pieces and spread evenly in the bottom of a gratin dish. Pour the cauliflower mixture over the cod and sprinkle the bacon bits over the dish. Bake at 350 F for 20 minutes.
The cauliflower sauce with bacon bits makes for a nice alternative to a cream sauce and melted cheese or bread crumbs on top for those of us who can’t eat these things. It was a hit–it is all eaten up between three of us. Salt cod can be very delicate and tender when soaked and cooked gently. Served with green beans and kohlrabi remoulade.