Baccalà translates simply as salted cod, so during cooking it is essential that you’re not tempted to add any extra salt. You should also rehydrate it in running water before use.
The process used in this recipe is called confit, as the cooking will be done in immersion in extra virgin olive oil. It is really crucial to maintain the temperature at around 65°C – you don’t want to fry the fish in the oil, but rather cook it gently in order to retain its moisture. Don’t discard