Preserving cod in salt gives the fish a lovely firm texture and enhances its flavour.
For each of these recipes, you will need to desalt the cod 24 hours in advance:
- Rinse the cod under cold water to remove the coating of salt.
- Place in a container, cover with cold water and refrigerate for 24 hours, changing the water 3-4 times.
- Drain and pat dry before using.
This is a versatile starter; eat it with toasted sourdough bread or crudités or it is delicious when used to stuff piquillo peppers.
This chickpea stew with spinach and salt cod makes a great family meal. It's usually served with boiled eggs on top.
Typical on the east coast of Spain, these bite sized salt cod fritters are like a savoury profiterole and go down splendidly with a cold beer.