Salted cod (bacalao) is an important Spanish ingredient that’s used in myriad ways, from delicious potato mashes to fish cakes to bean dishes. Norwegian salt cod is imported into New Zealand by Mercato in Christchurch and by Euro-Dell in Auckland. Don’t be put off by first appearances: it looks like old leather and needs to be de-salted and rehydrated before use. To do this the fish should be soaked in cold water for 24-36 hours, changing the water three-four times. Then it’s ready for your dish. Fortunately, it can also be home salted. Buy blue cod and give it a go yourself.