Bacalao, bacalhau, salted cod: whatever you call it, this is lovely stuff. Although we no longer need to salt food to preserve it, bacalhau is a gorgeous and still useful relic from an age before refrigeration.
I first had bacalao many years ago at – of all places – a Scottish-French restaurant. It was in a pearl-pale, utterly smooth soup, with double cream and tiny pieces of potato. Very like our Scottish cullen skink, but without the distinctive gently-smoked flavour. Cafe St Honore, I believe.