Although cod is considered lacking in flavour, this large round fish with white flesh is delicious if cooked with herbs or vegetables. Cod can be grilled, baked or deep fried in batter, or also used in fish pies. Salt cod requires soaking in water for 24 hours. Change the water several times, and remove skin and bones before cooking. Cod should be white; a yellow appearance indicates the fish is not fresh.
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BAKED COD WITH STUFFING Serves 8
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INGREDIENTS
3 whole cod ( or approx 8 pounds )with heads, fins, bone, tail removed and sliced
8-10 strips bacon
1 cup Parmesan Cheese grated
Salt
2 limes
For the Stuffing
3 cups bread crumbs
6 onions chopped fine
6 potatoes
2 tomatoes – skin removed
2 cups Celery, finely chopped
1 tbsp oregano flakes
2 cloves garlic crushed
2 tbsp butter

PREPARATION
Salt the cod and rub with the lime. Set aside for an hour.

Meanwhile sauté the onions. When golden brown add garlic and the tomatoes chopped and simmer for 10 minutes

Simultaneously boil the potatoes with a teaspoon of salt till almost eatable and mash when slightly cool.

Mix the potatoes, tomato-onion mixture with the other stuffing ingredients together well to form a ball.

Put the stuffing into the cod only immediately before baking. Bind the slices of cod together with twine to hold in stuffing.

Lay the strips of bacon on top.

Bake at 350 F for 1 hour, or until the bacon is brown and crunchy.

Sprinkle the cheese on top and bake for another 5 minutes before serving.

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