Salt Cod Diary
Over the holidays I stumbled across some really beautiful salt cod at a local Italian market. I couldn’t resist buying too much of it. Over here there's been occasional discussion about salt cod, but except for this excellent tutorial on a philippino baccalao stew, we’ve never shared our cooking exploits. For those of you unacquainted with this humble product, here’s a 2+ lb, skinless and boneless fillet: Though most local grocery stores carry salt cod pieces packed in little wooden boxes, if
I also missed this topic the first time 'round. A mention should be made of Fanesca, which is, in my humble opinion, one of the best uses out there for Bacalao. It's a traditional Easter dish in Ecuador (and was a traditional pumpkin-harvest dish before the Spaniards came). Here's the recipe I use when I make Fanesca; I got it from my Abuela Fidelina, who is from Cuenca and who is an excellent cook. Fanesca is dependent on the Bacalao retaining some of its delicious saltiness. Makes 50 plate