Poached Salt Cod

• 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

1. Divide cod between 2 large bowls and cover with cold water by 2 inches.
2. Soak cod, chilled, changing water 3 times a day, up to 3 days (see note below).
3. Refrigerate until ready to use.
4. Drain cod and transfer to a 6- to 8-quart pot with water, onion, thyme, bay leaves, and peppercorns.
5. Bring just to a simmer and remove from heat.
6. (Cod will just flake; do not boil or it will become tough.)
7. Gently transfer cod with a slotted spoon to a platter, discarding cooking liquid and seasonings.
8. Serve warm or at room temperature.

center, water, onion, thyme, bay leaves, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/poached-salt-cod-103840 (may not work)