As mentioned, within The Package there was also bacalao (aka codfish), which luckily survived the long trip. If it wasn’t for all that salt on it, I doubt it would have remained edible. I was so glad to receive it because here in Ljubljana I can only dream of purchasing it (except dried one but… it’s not the same, is it?) I ate it in Spain for the first time, where buying fish doesn’t represent such a big expense (lucky Spaniards!!) compared to this little paradise on the sunny side of the Alps.
There are many ways to prepare cod, I’m sure, but I always use the same recipe – OK, I change some small details, but I mostly stick to the basic one, which was brought up by Juanpi.
Though not known for any big fish appetites, Juanpi actually does like a small number of them, and cod has the honor to be located on his list. The original dish is called bacalhau dourada and is part of Portuguese cuisine,  where some of the best cod dishes come from. Well, there’s also bacalao al pil-pil, but that one we’ll leave for another day.

Being covered entirely by salt, which is a great way of preserving fish, the cod needs first to be desalted. This takes up to 2 days and is done by covering it with water which is then changed every couple of hours. The cod must be kept in the fridge throughout this time, preferably covered with a lid.

On the 2nd day we put it out of the water and prepare the desired dish. Like this one, for example.

BACALAO A LA DORADA JUANPI
Ingredients used: bacalao, potatoes, onion, red/yellow/green pepper, eggs, salt, olive oil and spices.

The preparation is quite simple: Put the sliced onion to fry with a bit of oil, and slowly add the bacalao, salt, spices, roasted slices of potato, and pepper. In the end, pour a pair of mixed eggs all over it, and mix well till it’s all cooked. Et voilà.