From the kitchen of One Perfect Bite...Salt cod is seasonally available in the community where I live. It can be purchased November through January, but once the inventory stocked for the holidays is gone, cooks who have come to enjoy this salted treasure are pretty much on their own. I shamefully admit to hoarding salt-dried cod and may be the only cook in my community who buys it in 5 pound lots. While I suspect it is an acquired taste, the Silver Fox and I have come to love several salt cod preparations, and I make it a point to serve them during the holiday season. Our favorite is a dish called brandade du morue which comes from Provence. It is hearty and delicious and an absolutely perfect way to use the flaky and toothsome salt cod. The trouble is, I'm always left with a small portion of unused cod when I make it, so I was delighted when I stumbled on this recipe in a 2010 issue of Fine Cooking magazine. This chowder is a study in simplicity, and were it not for the need to soak the fish for at least a day before serving, it could be on the table in less than an hour. Now, I must warn any of you who have never sampled a dish made with salt cod that it has a unique taste that will carry the dish. Some love it, others don't. This chowder has a thin broth with a consistency like that of an oyster stew, so, if you plan to serve it for dinner, make sure to provide a salad and crisp peasant bread to help extend the meal. Salt pork is another item that can be hard to find outside of large city markets, but blanched bacon can be substituted if needs be. I hope those of you who have a source for salt cod will give this recipe a try. It is simple to prepare and it makes a uniquely flavorful bowl of chowder. Here is how it is made.
