Place baccalà in a large bowl; add cold water to cover, and let soak in refrigerator 48 hours, changing cold water twice a day. Drain baccalà, and cut into 6 pieces (about 3 ounces each). Set aside.

Best kept secret on the Italian pescatarian table? Baccalà. Salt cod. Yes, you heard me right: this salt-preserved delicacy makes Italy swoon. Indeed Italians are only second to the Portuguese as the ...

To prepare the codfish alla ghiotta, first cut the desalted cod into pieces, without removing the skin (1). Clean the onion ...

Chef Daniele Zennaro's wafer of baccalà mantecato at Algiubagiò I first tried Zennaro’s baccalà mantecato a few years ago and haven't been able to stop thinking about it since. It dissolves on your ...

In her special, "A Heartland Holiday Feast," Lidia meets Chef Maxwell Mraz and together they make a dish with salted eelpout. In his honor, she prepares these delicious Salt Cod fritters for the ...