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Serve the salt cod hot, and with plenty of the olive, caper and parsley sauce

If you can't do without a dash of colour in your cookery, feel free to add some quartered cherry tomatoes to this recipe
Salt cod is known as 'baccalà' in Italy, and has a similar root in many other languages; if simply dried, however, it is known as 'stoccafisso' or 'stockfish'.