The article discusses the historical significance and culinary uses of salt cod, particularly in Spanish cuisine. It highlights a comforting cod and potato stew, sourced from a cooking retreat led by Chef Esmeraldo. Key ingredients include salt cod, which necessitates a desalination process, waxy red potatoes for texture, homemade shrimp stock for enhanced flavor, and fresh rosemary. The article also addresses common questions about salt cod vs. fresh cod, emphasizing its unique taste that makes it suitable for hearty dishes.
Salt cod, once a staple in Spain, creates unique flavor and texture in dishes like cod and potato stew, making it a beloved ingredient.
Desalinating the cod requires soaking for 24-48 hours, and using waxy red potatoes helps maintain texture in the stew.
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