Once again we're going to give preparing bacalao a whirl. At the moment we're about half way through the 72 hour soaking process.
A few years ago we had some success with a salt fish stew while here on Vieques, and we even went on to pen an article for Vieques Events magazine about the history of this global staple and its Puerto Rican connection. The article included our stew recipe (Bacalao guisado)
This year, though, we're going to try making fritters. We have very fond memories of scarfing back these little treats while quaffing ice cold draft beer (Chopp) in Rio de Janeiro. It will be hard to come up with results that will beat that memory, but we'll give it a go! Stay tuned for the results!