Preparation info
    • Difficulty

      Medium

Appears in

By Brent Savage

Published 2010

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Ingredients

  • 6 × 60 g ( oz) pieces of bacalao (see Note)
  • 120 ml (

Method

Cover the bacalao with water and leave to soak for 24 hours, draining and covering with fresh water every 8 hours. Drain and pat dry with paper towel. Remove any scales from the skin. Place each piece in a vacuum-seal or zip-lock bag and add 20 ml (