Drive sixty miles to La Sucursal in Lugo. They sell the best salt cod; it doesn’t flake and will leave your son-in-law and his mates (and, of course, yourself) satisfied. Why Lugo, in the interior, has better cod to offer than your town, on the coast, remains a mystery.
Immerse the cod in a bowl of water under a cloth so that it can free itself of the salt. Leave for forty-eight hours and change the water every twelve. Shake your head every time your grandchildren come into the kitchen to check if the cod is still under the cloth.
In a clay pot coated with olive oil (generously), brown a chopped head of garlic and eight chilies. Take out and replace with the cod, skin on the outside. Grab the sides of the pot with both hands and shake firmly, in circles. Do it for twenty minutes: it is vital that you don’t stop, even after the sweat starts to pour. The grandchildren will stare at the cod as it lets out its fat to produce the thick, white sauce known as pil-pil.
Dish up with the garlic and chili. Join your son-in-law and his mates in the basement and enjoy your dinner. Your grandchildren will eat their soup in the kitchen, but make sure they eat a bit of cod too: fish is an acquired taste and it is important they start early.
- Originally from Galicia in Spain and a resident of Glasgow in Scotland, Eva Ferry's fiction and non-fiction work has been published or is forthcoming in Salome Lit, The Public Domain Review, The Corvus Review, The Cold Creek Review, Foliate Oak and Novelty Magazine, among others.