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.

Portugal consumed nearly 55,000 tonnes of salt cod last year, an average of around six kilos (13 pounds) per inhabitant, ...

Salt cod has long been a national staple in Portugal, where it is said there are as many recipes for the fish as there are days in the year. And at Christmas, the dried and salted fish is central ...

Use salted cod in stews and soups. Becuase you'll soak it before using it, it won't be too salty in the final recipes. Rinse the fish and dry it with a clean dishcloth. Spread a layer of salt at ...

Once the salt cod pieces have cooled ... Do not leave unattended.) Carefully lower the fish cakes into the hot oil and deep fry for 4-5 minutes, or until golden-brown on all sides.

Salt cod has long been a national staple in Portugal, where it is said there are as many recipes for this humble fish as there are days in the year. Portuguese chef Julio Fernandes' dish "Bacalhau ...

Salt cod has long been a national staple in Portugal, where it is said there are as many recipes for this humble fish as there are days in the year. And at Christmas the dried and salted fish is ...

First you have to rehydrate the salt cod until it’s bendy ... Cook gently for 30 minutes or until the fish start to fall apart. Meanwhile, melt half the butter in a large frying pan and gently ...

2. Set the salmon in the dish, skin side down. Rub the top of the fish with olive oil and sprinkle with salt and pepper.