Active Time

　　30 min

　　Total Time

　　2 days

　　

Ingredients

Serves 12 (as part of aïoli menu)

　　4 lb center-cut skinless boneless salt cod, rinsed well

　　3 quarts water

　　1 medium onion, halved

　　3 sprigs fresh thyme

　　2 bay leaves

　　1/2 teaspoon whole black peppercorns

　　

Step 1

Divide cod between 2 large bowls and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see note below). Refrigerate until ready to use.

　　

Step 2

Drain cod and transfer to a 6- to 8-quart pot with water, onion, thyme, bay leaves, and peppercorns. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)

　　

Step 3

Gently transfer cod with a slotted spoon to a platter, discarding cooking liquid and seasonings. Serve warm or at room temperature.

　　Cooks' note:

　　•Brands of cod differ in their degree of saltiness: A less salty variety may only need 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.