This is one of my mother-in-law’s favourite ways of cooking baccala. She is an amazing cook: the grandmother cook that I always look for. This is a strong dish, I think, and not one that draws indifference. The cooked onions alone would go beautifully in an omelette, added in at the last moment onto the just setting egg, and are also great on bread even without the baccala. If you can, soak the salt cod under a dripping tap so the water is constantly changing. If you can’t manage that, soak