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I live in a different city and often find myself wishing for my mother's Portuguese Salted Cod Casserole. It was out typical sunday family dinner when I still lived in the same city as them. Not a cultural tradition, just because it was my favourite dish.
But the nature of it ensures that I'll never ever ever have the patience to do it myself, considering that step one is soaking the dried salted cod in cold water that you repeatedly replace for up to 48 hours in order to get the salt out.
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So it's... unsalted?
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Nope. It retains enough salt to add to the unique taste. It just has to be dried and preserved in salt that then has to be removed. It gives the cod it's ability to break apart into the casserole.
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Thanks for mentioning this. Just found a recipe!
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This is the one I found closest to my mothers. She herself doesn't ever write down HER particular measurements.
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Yay!
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