Salt Cod With Garlic, Oil, Lemon and Parsley Sauce

• 2 pounds dried salt cod, soaked in cold water for 24 hours
• 4 garlic cloves, crushed
• 1/2 cup plus 1 tablespoon finely chopped parsley
• 6 tablespoons freshly squeezed lemon juice
• 3/4 cup extra-virgin olive oil
• 3/4 teaspoon (or more to taste) hot red pepper flakes
• Salt to taste
• Parsley sprigs for garnish

1. Drain the salt cod and rinse thoroughly.
2. Put the fish in cold water in a large saucepan and bring to a simmer.
3. Let it simmer for 10 minutes, no more, or it will become tough.
4. Cool to tepid in the water.
5. Mix together the garlic, parsley and lemon juice.
6. Slowly add the oil, beating with a fork, to form an emulsion.
7. Add the pepper flakes and salt to taste.
8. To serve, cut the cod into pieces.
9. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.

salt, garlic, parsley, freshly squeezed lemon juice, extravirgin olive oil, hot red pepper, salt, parsley sprigs

Taken from cooking.nytimes.com/recipes/11160 (may not work)