How to cook baccalà (salted cod) the Sicilian Way Part 2

This episode is the end result of cooking Baccala the Sicilian Way. Absolutely everything I thought it would be. Baccala is a special meal for Italians/Sicilians as it is only eaten twice a year, once at Christmas and once during Easter Good Friday. Italians have a special relationship with baccala or stock fish, did you know that cod was caught and dried by the Vikings as far back as 800 A.D. ? It first arrived in the south of Italy in 999 A.D. and very quickly was consumed into the Italian cucina, the salt method of preservation meant that people living inland were able to enjoy salt water fish all year round. Stock fish is cured by air drying this is how it becomes stoccofisso and when salted it becomes baccala. Cod was the fish that saved millions of Italians from famine. This dish is an authentic indigenous dish from Cucina Povera.