Fishy (and salty) businessJuly 1, 2009
The Empress’ Sydney Morning Herald Good Living column this week is on salt cod – mmmmmmmm. She writes:
Since the advent of refrigeration and better transport, there’s no storage imperative to salt fish. But try telling that to the Portuguese, who have bacalhau so firmly entrenched in their culinary repertoire there’s no turning back. Soaking in water renders the stiff, dried fish soft, palatable and ready to be made into any of the 365 recipes the Portuguese have devised for it. But salt cod isn’t only the preserve of the Portuguese. The French are also fans of salt cod, which they call morue, and transform into warm puree with olive oil, garlic and moistened bread.
She samples salt cod French, Portuguese & Italian style. And it sounds good.