Does anyone have experience cooking with salt cod? I've found a wonderful supplier of prime salt cod and I'm anxious to try it out on my unsuspecting wife before offering it up to potentially finicky guests. Does it totally lose its saltiness after 48 hours of soaking? Is is tough? Or, if properly prepared, could you possibly mistake it for fresh fish?
I'm looking for a dinner entree recipe, but I haven't been turned on by what I've found. Most are either cod cakes/fritters, or they simply add the fish to a spicy tomato sauce with capers and olives (puntenesca?). I'm looking for more of a stew/fricasse that would leave the fish in large pieces, maybe with the addition of potatoes or vegetables. Any suggestions would be much appreciated.