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Salt Cod 3 Ways
Eating cod during Easter is a tradition in many countries, following the Catholic practice of abstaining from eating meat on Fridays and during Lent. These are 3 of our favourite recipes using salt cod.
If you want to know more about Easter traditions in Spain, visit our blog.
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.
