We had a hard time deciphering the Catalan menu, but with just three choices per course we ended up with good appetizers — beans with sausage and garlic soup — and twin mains of bacalao seasoned with dried apples and apple compote. (biggirlssmallkitchen.com)
Here we feature croquetas made with bacalao (salt cod), Boletus mushrooms, Galician mussels and real Cabrales blue cheese. (tienda.com)
Bacalao takes inspiration from traditional Newfoundland cuisine and updates it in sophisticated ways. (canadianbusiness.com)