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Dried salt codfish is a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. The ingredient and the dishes made from it are known by many names, for example baccalà, bacalhau, bacalao, bacallà, morue, klippfisk/clipfish, and saltfiskur. Serve these tasty morsels with tomato sauce. Small balls make a very nice appetizer, too. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.
Units: US | Metric
Serving Size: 1 (86 g)
Servings Per Recipe: 4
The following items or measurements are not included:
salt cod fish