Yield: Yields 7 cups.
Servings: four to six.
Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient in the Mediterranean. Serve this creamy stew with oyster crackers, if you like.
In a 4-quart saucepan, bring 6 cups of water to a boil over high heat. Add the soaked cod, and simmer gently over low heat until it flakes easily with a fork, 10 to 20 minutes, depending on thickness. Drain and cool. Remove and discard the skin, bones, and any spongy ends. Shred the cod into pieces.
In a 6-quart Dutch oven, heat the oil over medium heat. Add the salt pork and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion, celery, and a pinch of salt to the pot and cook until the vegetables are tender, 3 to 4 minutes. Stir in the potatoes and corn. Add 2 cups water, the clam juice, thyme, and bay leaf. Adjust the heat as necessary to reach a simmer and cook until the potatoes are just tender, 10 to 12 minutes. Stir in the salt cod, salt pork, heavy cream, and milk. Heat to a gentle simmer, but don’t boil. Remove the bay leaf and thyme sprig, and season to taste with salt and pepper before serving.
This was outstanding!! Wonderful flavor and easy to make. Can't get any better.
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