Although today it can be found in its fresh version, dried-salted cod is still the most valued form in many kitchens. Its flavor is deeper, its texture firmer and its preservation longer.

Prepare the Cod: 24-36 hours in advance, cover salted cod with water and soak overnight. Change water at least twice during this process to remove excess salt and rehydrate the fish.

Certain foods are too powerful to stay in the past. Buljol, named for the contorted patois of the French words brulé (burned) and gueule (mouth), is a dish of dried salted cod, and has followed ...

Add the salted cod and boil for 5 minutes. Cut off a small piece of cod and taste it. If the cod is still too salty, drain the pot, fill with fresh water and repeat the boiling process.

In a large, deep nonstick skillet, heat the olive oil. Dust the cod with Wondra flour and season with white pepper. Add the fish to the pan, skinned side down and cook over high heat until golden ...

Dried and salted cod has been consumed for over 500 years. In the 15th century, on the Spanish coast, cod began to be salted and dried on rocks to preserve it.

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Mehr Singh is a food and culture reporter based in New York. Her work appears in Bon Appétit, Food52 ...

Bacalhau, or salted cod, is a popular dish, as well as pastel de nata, a custard tart. Portuguese cuisine is full of diverse foods for every palate. Seafood dishes are a specialty, and sweet ...