Bacalau fillets, also known as Baccalà is simply salted cod: codfish that has been preserved by packing in salt and drying.
Well cooked bacalau fillets are a delight: firm, slightly chewy, and not at all fishy in flavour. Italians love baccalà, and some say that its roots lie with the Portuguese.
It can be used in a variety of ways from boiling/stewing to frying, grilling or baking. Pairs well with roasted capsicums or on a bed of potatoes in tomato sauce.