18-20 black olives, to taste Directions Take the dried cod and soak it. (See note on procedure.) When ready to cook, remove the skin and bones and break it apart with your hands. Set aside.

The frozen material was dried at + 5 and -- 10 degrees in a heat pump drier at atmospheric pressure, which is a variation of the method used to dry salt cod.

Fit cod into the bottom of a 6-by-10-inch casserole dish in one layer; set aside. Heat oil in a 12-inch skillet over medium-high heat. When oil is hot, add onion and garlic, and saute until onion ...

1 pound dried salt cod 1/2 cup to 1 cup olive oil 1/2 cup 1/4-inch-diced onions 4 cloves garlic, peeled and sliced 1/2 jalapeño, minced and seeded (if the jalapeño is mild, leave the seeds in) ...

3-4 garlic cloves Instructions 1. Soak the dried salt cod in cold water for 48 hours to rehydrate. Change the water every 8 hours. Once done, cut into 2 even chunks about 2 inches wide. 2.

Dried: Berthalyne Wea, left, and Abigail Shar, both originally from Liberia,were shown some dried cod Tuesday at BCS African Foods in Brooklyn Park.

"A pound of that dried fish is going to turn into 8 pounds of lutefisk," Dorff said. Justin Reese and his crew take it from there. They cut and then package the fish. At this point, it's made the ...

I pick up a dried cod fish — shaped like a baseball bat and just as hard. I can’t resist using it to knock the dirt off my shoes, like a ballplayer with mud on his cleats.

In the foreground, two elderly women bend over a pile of dried cod. In the background, other women are laying cod out to dry on a hillside above a wharf, seen in the distance. Date 1936 Accession ...

More than a millennium ago, people in the Viking Age city of Haithabu dined on a dish of freeze-dried cod and tossed the bones aside. It was a relatively unremarkable meal, except for one thing.