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Salt Cod (Bacalhau/Bacalao)

Can be found in Portuguese, Spanish and West Indian shops (and larger branches of Sainsbury). plus a few go-ahead fishmongers. These generally come as fillets and look like a cross between cardboard and a pumice-stone.

To use, the dried-fish must first be soaked for 24 hours or until soft, changing the water several times. Once soft and revived, the fish makes an easy and delicious dish called Brandade, emanating from South-West France - there are many versions of this but a good recipe is given below.

In medieval times salt fish was a dietary basic, and the term "stockfish" was applied to any member of the cod family such as Pollack and Whiting that had been salted in this way. See 'Brandade'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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