Using salt cod or bacalao?

acpgee

I hosted a dinner party last night and got an unexpected hostess gift from a friend who lives in Spain during the winter months. A rather large quantity of bacalao or salt cod. I have split it up into smaller portions and parked it in the freezer but am unfamiliar with cooking this ingredient. Any suggestions?

mockchoc

These are lovely, had them in the San Sebastián but dad use to always do it as per the second recipe.

https://www.gourmettraveller.com.au/recipes/chefs-recipes/salt-cod-fritters-7790

https://www.sbs.com.au/food/recipes/baccala-mantecato-salt-cod-paste

nurees

Soak serving sized pieces in cold water for a couple of days to remove salt. Change the water once a day. Sauté in some olive oil with garlic and onion. Throw in crushed tomato and season as you would a marinara sauce. Serve over pasta.