NO. SALTED. COD.
Before you proceed to bite my head off let me be clear that is because of my utmost love for bacalao that I cannot bring myself to purchase the sorry excuse of bacalao that is sold in little wooden markets in the supermarkets near me.
Because I have been ruined.
By these beauties in the mercados of Spain and Portugal. These incredible pieces of salted cod are pricy and well worth every cent. They simply melt in your mouth after the soaking in water ritual and are cooked in a variety of ways.
I've never tasted anything like this so it's impossible for me to go from these lovelies to the 'fish leather' sold here in the U.S.
Hence, the fresh cod. It works, it is reminiscent of the texture and flavor of the cod I've lovingly devoured during my travels down the Iberian Peninsula and it allows all of us to enjoy this lovely warm weather salad that will have you pining for more.
There are many variations and like all great recipes passed down from our grandmothers this too has several versions depending on whom you're talking to. But the foundations remain the same - cooked chickpeas, fish, parsley, fresh luscious sweet tomatoes, thinly sliced red onions and a lovely dressing with some sour, some sweet and a pinch of heat.
Let's do this!