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Salted cod is known as bacalhau and is made from Atlantic cod. The fish are gutted and laid out flat, slated and left to dry until the salt forms a crusty shell that preserves the product for years at a time meaning storage and refrigeration are not an issue. A great source of protein salted cod or bacalhau needs soaking to return it to its edible state. Through out Europe you get some amazing dishes using salted cod –some they say come from Spanish Muslims, some from more African travelers and some even from Basque fisherman-but one we love is a mixture made for frying and eating as a tapa served with a good old tartare sauce.

Bacalhau is available in the deli at all Farro Fresh stores when available. Over the month we will endeavor to have a good supply on hand for you to make your own 365 recipes using salted cod.


Serves 4-6

500g dried salted cod
4 black peppercorns
1 bay leaf
1 small onion, sliced
500g cooled mashed potato
2 free range eggs, beaten
Small handful finely chopped parsley
vegetable oil for frying

Place salted cod in a larger bowl. Add cold water to cover completely. Place in refrigerator and soak for 24 hours, changing water three times. Drain cod. Remove any skin or bones. Cut into small chunks. In saucepan, combine 2 cups (500 mL) water, peppercorns, bay leaf and onion. Bring to a boil. Reduce heat to simmer and cook for 5 minutes. Add cod and 2 cups (500 mL) cold water. Return to a simmer and cook for further 15 minutes. Remove from heat. Cover. Cool to room temperature. (Recipe may be prepared to this point up to 24 hours ahead of serving. Store cod in liquid in refrigerator.)

Drain cod, discarding spices and onion. In large bowl and using a fork, flake the cod. Stir in mashed potato, eggs and parsley. Let mixture stand for a half hour before forming fritters. In deep fryer or deep pot, bring oil to 190° C. Form cod mixture into balls about the size of a ping pong ball. In batches, fry for 4 minutes or until golden. Drain on paper towels. Serve hot.