Thermomixer- I have looked at the Brandade of Bacalhau recipe - I believe to be on Spanish origin but have never made it. I usually buy the fish and then, while still in dry state, I remove bone it (surprisingly easy to do) and then store it in the fridge - then its always on hand as it just needs a few hours watering. I hate buying the boned fish as they mix fishes and not all is bacalhau. Actually, where, in Australia, do you buy you bacalhau, seeing that its a Portuguese speciality and caught in the Scandinavian sea?
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Think the Northern Italians and Spaniards may argue over the origins
But it is very easily purchased here. We get both stockfish - the harder, really dried out stuff and softer bacalhau/baccala from many stores in Australia. Mainly because we have loads of Italians and Spanish.
I also make pil-pil and just confit it - cooking slowly at low temp in olive oil - I just love the gelatinous skin.
I prefer to bone it once it has cooked - I don't find our baccala easy to bone while "raw". I was amazed at the Spanish markets just how many stages of desalted fish were available - you don't have to do any desalting with some - ready to go.
The quality in Europe certainly is better, but we are getting better supplies now that top restaurants are using it. I had some a few weeks ago - whole piece with skin on that had been desalted and slow-cooked and it was a nice thick chunk.
Sorry Isi - taking over your welcoming thread - as before - you are doing fine - but both Barbara and our Master oderator are in Portugal, so you know where to find help.
Andie - your repertoire knows no boundaries
