Dish · 16 kitchens in 10 cities
Salt cod
Cod cured in salt and soaked back to life — fried, stewed, whipped or baked.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
In London
Salt cod croquetas, piquillo sauce
Morito · Exmouth Market · ~£30 pp
Croquetas of salt cod, fried, with piquillo pepper sauce. They start the meal.
In Lisbon
Bacalhau à Pitéu
O Pitéu da Graça · Graça · ~€22 pp
Salt cod cooked the house's way
Bacalhau, salt cod, cooked the tavern's own way and named for it. A main to share between two.
Bacalhau borracho
O Trigueirinho · Mouraria · ~€16 pp
Bacalhau borracho, drunken salt cod, braised in wine. A petisco, a small plate, to share, and where we'd open.
Couvada de Bacalhau à Pereira da Laurentina
Laurentina · Avenidas Novas · ~€25 pp
Couvada, a thick steak of salt cod soaked in the house's own demolha, the long desalting, with olive oil, greens and Cova da Beira potatoes. The house speciality, and our main.
Bacalhau à Martinho
Martinho da Arcada · Baixa
A thick steak of Icelandic salt cod, under cebolada, onions stewed in olive oil, with fried potatoes. The house's own cod, named after it.
In Barcelona
Esqueixada de bacallà
Can Vilaró · Sant Antoni · ~€16 pp
Shredded salt-cod salad with tomato, onion and olives
Esqueixada, salt cod torn by hand, with tomato, onion and black olive in olive oil. The cold Catalan plate that opens the table.
Buñuelos de bacalao de Islandia
Els Pescadors · Poblenou · ~€60 pp
Salt-cod buñuelos, fritters, six to a plate. To share before the fideos.
Bacallà amb samfaina
Tramendu Vermutería · La Bordeta · ~€24 pp
Bacallà, salt cod, in samfaina, the slow Catalan stew of pepper, tomato and aubergine. The first pot to the table.
In San Sebastian
Tortilla de bacalao
Calonge Sagardotegia · Igeldo
Tortilla de bacalao, the salt-cod omelette that opens the cider-house menu. One to share with the cider.
Suprema de bacalao al pil pil con txangurro a la donostiarra
Bodegón Alejandro · Parte Vieja · ~€45 pp
Bacalao, salt cod, in pil-pil, the olive-oil emulsion, with txangurro, spider crab, the Donostia way. One to share.
In Athens
Bakaliaros skordalia
Leloudas · Votanikos · ~€15 pp
Bakaliaros, salt cod fried in batter, with skordalia, the garlic and potato mash. The plate of Greek Independence Day and Lent, and the reason to come.
In Madrid
Bacalao rebozado Revuelta
Casa Revuelta · Austrias · ~€14 pp
Bacalao, salt cod, fried in a thin batter made in the house. Latoneros' plate, and the reason to stand at the bar.
In Rome
Filetti di baccalà
Dar Filettaro a Santa Barbara · Campo de' Fiori · ~€12 pp
Battered and fried salt cod
Filetti di baccalà, salt cod soaked, dipped in batter and fried. Eat it straight from the oil, with a glass.
In San Francisco
Benita's Baccala
Sotto Mare · North Beach · ~$45 pp
Baccala, salt cod, named on the menu for Benita. We'd have it first.
In Seville
Bacalao
Freiduría Puerta de la Carne · Santa Cruz (Puerta de la Carne)
Bacalao, fried salt cod, sold by weight.
What to order there →See it on Freiduría Puerta de la Carne's site ↗
In Venice
Baccalà mantecato
Antiche Carampane · San Polo · ~€60 pp
Salt cod whipped with oil, with chips and pumpkin cream: the Venetian way to start, passed round before the fry.