Soak codfish for at least 8 hours or up to 24 hours, draining, rinsing, and replacing the water at least three times throughout, to remove the salt. Cut salt cod into bite-sized cubes.

Try dry-salted fish in dishes such as Portuguese stew or brandade, a mix of salted cod, garlic, olive oil, and cream that’s puréed and served with bread.

Salt cod can be baked, pan-fried, shredded for salad, made into fritters or turned into a stew. And that’s just scratching the surface. First, though, you have to soak it in cold water. Without the ...

As idyllic as that may sound, few of us will get to savor a bite this year with the COVID-19 outbreak scuttling travel plans. Fear not, though. We’re going to visit those delectable destinations ...

Preheat the oven to 200C/180C Fan/Gas 6. Season the stew well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce.

Today our segment dedicated to Italian cuisine features one of the most popular fish dishes: baccalà in umido (salt cod stew). Chef Matteo Zamboni of restaurant "Zambo" in Sydney explains how to ...

Sprinkle half the salt over a small sheet of foil and lay the cod fillets on top. Spread the remaining salt over them, cover and refrigerate for four to six hours. Remove the stalks from the vine ...

Preheat the oven to 200C/180C Fan/Gas 6. Season the stew well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce.