Cod preserved in thick layers of salt, providing a unique flavour and texture. Traditionally done as a way to store fish - though much of it now comes from Norway and Iceland - the dish remains popular all over Spain but especially in the Basque Country and Catalonia. In the latter region bunyola de bacalla are popular: salt cod fritters usually sprinkled with fresh parsley and a squeeze of lemon, eaten with an ice cold beer as an appetizer or main course. … [Read more...] about Bacalao