In a city centre back street in Barcelona, somewhere near Las Ramblas, we found this shop. It sells one thing only: blocks of dried salt cod: bacallà (Catalan) bacalau (Spanish). Salting and drying cod changes and deepens the flavour, and means it will keep for a very long time if necessary. Soak it to remove much of the salt and to soften it, and use in your favourite recipe!
For Debbie’s Six Word Saturday.
From Pyrenees to Pennines 
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