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Bacalao

Most salt cod comes from Norway. When choosing look for white flesh and black skin - yellowing flesh denotes age. To use the fish needs to be soaked for 24-48 hours, frequently changing the water, to remove most of the salt. It is then ready to be poached - never boil salt cod otherwise it will go stringy. Popular in Spain, the fish is often cooked with chilli and red pepper. Try adding to soups as part of the seasoning as well as being fish.
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