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Salt Cod

  • Yield: 2 pounds


  • 2 pounds salt cod, cut into
  • 4-inch pieces


  • Lay the cod in a single layer in a large glass or ceramic dish. Add enough water to cover the fish by 1 inch. Cover tightly with plastic wrap and refrigerate for 6 hours.
  • Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels. Press each piece of fish firmly with your hands. Pat the fish dry with paper towels and return to the dish. Cover with fresh water, soaking and draining a total of three more times. (Don’t worry if you stretch the soaking times to 8 hours.)
  • Put the rinsed salt cod in an airtight container until ready to use. It can be refrigerated for up to one week.