Pressure-cooking saltfish from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 154) by Catherine Phipps

  • saltfish

  • EYB Comments

    Correction: In paragraph 4, it should say “Return to high pressure and again, immediately remove from the heat and allow to drop pressure naturally.” (The saltfish needs to be cooked 2-3 times). See book's first note for full errata.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction: In paragraph 4, it should say “Return to high pressure and again, immediately remove from the heat and allow to drop pressure naturally.” (The saltfish needs to be cooked 2-3 times). See book's first note for full errata.

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