Salt Cod
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Salt cod brandade
Salt cod brandade is a mainstay of Mediterranean mezze and a perfect party dip in winter months. Serve with plenty of crusty bread.
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Salt cod is cod which has been preserved by salting, drying or both.[1]
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Bacalhau à Gomes de Sá ...
The Italian name for salt cod
Baccala is the Italian name for salt cod, which is imported to Italy mainly from Norway.
It is made by splitting whole cod, then salting them for around 10 days, which draws out much of the moisture in the fish.
Salt cod
Dried, salted cod which needs to be de-salted and rehydrated before use. Popular in French, Spanish and Portuguese cuisines
Saltimbocca ...
salt cod = bacalao = dried salted codfish Substitutes: fresh cod (milder flavor)
Scotch salmon Substitutes: nova (similar, but not as well regarded) OR lox (less expensive, saltier) ...
Salt cod, dried - Codfish that has been cured with salt, common in Mediterranean and Caribbean cooking. Also known as baccalà. Must be soaked in water for at least 18 hours, changing the water several times, before you cook it.
Salt Cod - Cod that has been salted and dried to preserve it for long periods of time. Salt cod is evident in cuisines of the Mediterranean and Caribbean Seas.
See "Salt Cod, dried."
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Dried salt cod that is popular throughout Latin America.
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bacalhau (Port.) Salt cod; the Spanish spelling is bacalao.
Bacchus The Roman god of wine; Dionysus in Greek mythology.
backen (Ger.) To bake.
Backhuhn, Backhandl (Ger.) Chicken rolled in breadcrumbs, then
fried.
morue, salt cod; brandade de morue, Provençal purèe of salt cod, flavored with garlic and olive oil
cacahouéte: peanut ...
Brandade is a mashed salt cod blended with olive oil and a little garlic until it is a smooth cream.
Most bacalhau recipes include salt cod that is baked and accompanied by a variety of vegetables and seasonings.
A creamy pureé of poached salt cod, mashed potatoes, cream, olive oil, and ample amounts of sauteed garlic. The mix is usually about half salt cod and potatoes and is indigenious to the south of France.
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For centuries, much of the European diet depended on dried cod, known as salt cod or bacalhau (with salt) or stockfish (without).
Bacalao - Spanish for "dried salt cod"
Baton - Small, baton-shaped fruits, vegetables or pastries
Béarnaise - Sauce of wine, vinegar, tarragon, shallots, egg yolks and butter ...
brandade (de morue): warm garlicky purée of salt cod, cream & sometimes mashed potatoes
brebis (fromage de): sheep
bretonne: in the style of Brittany, dish served with white beans ...
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A puree of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with Gruyere cheese and browned in the oven. Both are served with croutons. Brandy ...
The salt cod ones are the most famous, but I like this dish from Valladolid because of the quieter flavors. This is, by the way, one of the region's few really distinctive vegetable dishes -- other than pisto..." ...
2. To soak a food to remove an ingredient, for example, salt from salt cod.
Steam Stew
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A French culinary term to describe vigorously beating milk and olive oil into poached fish to make a thick white purée. Seen in the salt cod dish 'brandade de morue'.
Waitrose
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Pimientos De Piquillo Rellenos (Spanish): Red peppers stuffed with many things such as mushrooms, salt cod, crab, spinach or eggs.
Pineapple Tang Shu Yuk (Korean): Pork and pineapple with sweet and sour sauce.
 See also: Salt, Water, Cod, Fish, Flavor
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