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Salt cod is a favourite of mine. Whenever I put it on the menu at the restaurant, it walks very quickly out the door. Perhaps this is because in Britain, at least, it is not very often eaten at home.

A trio of dishes for an Iberian-themed summer gathering: salt cod with grated tomatoes and dill oil, vermicelli cooked paella-style with charred peppers and aubergines, and goat’s cheese croquetas ...

To rehydrate salt cod, soak it in cold water for 24 to 48 hours and change the water frequently. Salt cod can then be poached or baked, or used in stews, fishcakes or fish mousses.

Christmas this year for us all will be very much curtailed and although we will cherish every moment we get to spend with our friends and family more than ever we will all be thinking of our lost ...

Salt cod is dried and salted and needs to be soaked before use. It’s popular in Mediterranean cooking, particularly in Spain (it’s known there as bacalao), where it’s incorporated into many different ...

Potatoes 1 kg Egg yolks 4 Type 00 flour 100 g Fine salt q.b. To prepare the stuffed gnocchi with creamed salt cod, start with the creamed salt cod: place the already soaked salt cod in a pot (1), then ...

Salt cod is big in Portugal and Spain but in Scotland we were preserving fish in salt hundreds of years ago, with Shetlanders exchanging it for goods including wine, corn and textiles with European ...

These tasty gluten-free salt cod fritters are hugely popular in Portugal. Try them with a glass of white wine. Soak the salt cod in cold water for 24 hours, changing the water three or four times.

Deep in the back streets of Oporto in Portugal I found a tiny shop stacked to the ceiling with salt cod. It was salt cod heaven. I had always thought there was just one kind, but here there were all ...

The drying and salting of fish to preserve it has been done for centuries and is still used in many countries today. Baccalà, for example, is an Italian new year dish with salt cod, tomatoes and ...