Using salt cod or bacalao?
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?
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Replies
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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-paste1 -
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.3
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