Place baccalà in a large bowl; add cold water to cover, and let soak in refrigerator 48 hours, changing cold water twice a day. Drain baccalà, and cut into 6 pieces (about 3 ounces each). Set aside.

Best kept secret on the Italian pescatarian table? Baccalà. Salt cod. Yes, you heard me right: this salt-preserved delicacy makes Italy swoon. Indeed Italians are only second to the Portuguese as the ...

To prepare the codfish alla ghiotta, first cut the desalted cod into pieces, without removing the skin (1). Clean the onion ...

Don't let the description deter you. Jenn Rice is a freelance writer who specializes in food, art, and travel. Her work has appeared in publications including Food & Wine, Vogue, and GQ. I first tried ...

In Venice, a popular way to eat baccalà (salted cod) is to whip it until it is creamy and smooth, and then spread it thickly on pieces of bread or firm polenta. Credit: Paola Bacchia If you can't find ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Baccala is salted, preserved fish. Atlantic cod is traditionally used. It's available at the Sydney ...