Baccala with Cream Sauce

Baccalà is dried and salted codfish and has been a much-loved ingredient in many cuisines around the Atlantic and the Mediterranean for more than 500 years. Traditionally, codfish was dried outdoors by the wind and sun hanging on wooden scaffolding or lying on clean rocks by the seaside but now is usually dried indoors with the aid of electric heaters. Today baccalà is a major export of the North Atlantic region with Norway, Newfoundland, Iceland, and the Faroe Islands being major producers.

Before baccalà can be eaten it must be rehydrated and desalinated by soaking in cold water for one to three days, changing the water frequently every several hours.

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