Salted cod, also known as Bacalhau or Bacalao, has been a staple ingredient in many international cuisines for centuries. Its texture, flavor, and preservation make it a versatile ingredient that can be used in a variety of delicious dishes. In this article, we will explore four ways to cook salted cod and embark on a culinary journey through the rich flavors and cultural connections that come from this simple ingredient.

1. Traditional Portuguese Bacalhau à Brás

Bacalhau à Brás is a classic Portuguese dish that combines shredded salted cod with onions, thinly sliced fried potatoes, and scrambled eggs. The resulting combination is a flavorful and hearty meal that is both satisfying and comforting.

To prepare Bacalhau à Brás:

– Soak the salted cod in cold water for 24-48 hours to remove the excess salt.

– Shred the cod into small pieces and set aside.

– In a large frying pan, fry thinly sliced potatoes and diced onions in olive oil until golden.

– Add the shredded salted cod to the pan and cook until tender.

– Whisk together eggs with chopped parsley, black pepper, and olives. Pour over the cod mixture and cook until eggs are fully cooked.

– Serve with crusty bread or a mixed green salad.

2. Spanish Bacalao al Pil-Pil

Bacalao al Pil-Pil is a Basque dish dating back to the 16th century, where the star of this minimalist recipe is the sauce made by emulsifying olive oil with gelatin from the fish. It’s typically flavored with garlic and chili pepper.

To prepare Bacalao al Pil-Pil:

– Desalt the cod as previously described.

– Cut it into steak-like pieces.

– In a non-stick or clay pan, heat olive oil and gently fry whole garlic cloves and Guindilla chili peppers until fragrant.

– Remove garlic and chilis; add cod pieces skin-side down.

– Cook over low heat while shaking the pan to emulsify the sauce. Turn cod pieces once; cook until done.

– Serve hot with your choice of side.

3. Italian Baccalà alla Vicentina

Baccalà alla Vicentina is a traditional dish from the Vicenza region of Italy that involves baking salted cod in a rich tomato sauce with onion, anchovies, capers and a touch of cinnamon.

To prepare Baccalà alla Vicentina:

– Properly desalt the cod for up to 48 hours, changing water often.

– Combine tomatoes, sliced onions, crushed garlic, anchovies, capers, black pepper, and a pinch of cinnamon in a large deep skillet located over medium heat.

– Once warmed through and aromatic, carefully place the cod pieces into the sauce.

– Simmer for about 30 minutes or until the fish is cooked through before serving.

– Enjoy on top of polenta or crusty bread.

4. Jamaican Saltfish Fritters (Stamp & Go)

Stamp & Go is a popular Caribbean snack made with salted cod mixed into a spicy batter and then deep-fried.

To make Jamaican Saltfish Fritters:

– Boil soaked and rinsed salted cod for approximately 30 minutes; allow it to cool.

– Flake fish into small pieces; combine with flour, baking powder, half an onion (chopped), minced garlic, scallion (chopped), scotch bonnet pepper (chopped), freshly chopped thyme, cracked black pepper, and water to create a thick batter.

– Heat oil in a deep-frying pan.