dinner quandary - the salt cod has been soaking for 2 days now and will be eaten tonight, but Mott doesn't know what recipe to use - will it be codcakes with bechamel sauce (too New England) or cod Italian style - with tomatoes and onions and potatoes - or Portugueuse style, layered with fried potates and onions..
we have some sauce from a baked fish Spanish style -( Wm-Sonoma recipe - worth passing on) a dash of cinnamon, the magic ingedient - you don't know what it is exactly (unless you use too much) but adds something complex to taste...
will report