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By Alastair Little and Richard Whittington
Published 1995
The kind of salt cod we associate with the Mediterranean is the heavily salted and sun-dried stockfish that hang like wooden boards outside food shops. These are cod prepared as they have been for a thousand years, to produce a basic protein source that keeps in the hottest weather without going off.
While dishes like Provençal brandade de morue and Portuguese bacalao use it to best adv