Salt cod is a jewel of Norwegian food culture. In Norway, salt cod has been made since the 1600s, and it has become popular far beyond our borders.
This book has the answer to any and all questions about salt cod. How it is made, how to use it, how minor and major events in its history have given it a unique status in parts of the world. And, not least, this book also provides over fifty varied and exciting recipes.
You will find recipes for classics such as fish and chips, the salt cod stew bacalao and the salt cod fritters bolinhos. But we also bring salt cod into the now. Or more specifically, into our favourite dishes, in dinners you might never have considered using salt cod in before. Try salt cod tacos, quesadillas, burgers, calzones and pasta, and much, much more. You might find a new favourite!
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