"Cod in the style of Portugal." Cod fillets fried with aubergines (US: eggplants), tomatoes, onions and garlic. They are served with rice.
Salt cod fried in butter, then layered with fried potatoes, topped with grated cheese and breadcrumbs.
Salt cod. Much eaten during Lent, it must be soaked for 24 hours or more before use, with occasional changes of water. It can often be purchased ready soaked on Fridays.
Pollack. A member of the cod family found in the eastern and north Atlantic and weighing around 1 kg (2 lb). It is dark green above and has a protruding lower jaw. They have rather grey, flaky flesh and are often salted and dried or pickled and are also commonly used for making imitation shellfish foods. Treat is as you would cod. I have heard that Somerville and Ross, in the Irish RM, describe pollock as tasting like cotton-wool with pins in it.
