18-20 black olives, to taste Directions Take the dried cod and soak it. (See note on procedure.) When ready to cook, remove the skin and bones and break it apart with your hands. Set aside.

This dried cod brotherhood may have the air of an ancient religious order but in fact it was created only in 1987, and is typical of many associations that have sprung up all over Italy.

The frozen material was dried at + 5 and -- 10 degrees in a heat pump drier at atmospheric pressure, which is a variation of the method used to dry salt cod.

IN TODAY'S PROGRAM, WE'LL FOLLOW THE CODFISH FROM HERE -- ITS PLACE OF ORIGIN IN NORTHERN NORWAY -- TO ITALY, WHERE DRIED CODFISH IS CONSIDERED A TRUE DELICACY.

It's a perfect place for making the dried cod fish. So this is the reason why people have lived in Ballstad for at least a thousand years, and this is the reason why they will keep on living here.

1 pound dried salt cod 1/2 cup to 1 cup olive oil 1/2 cup 1/4-inch-diced onions 4 cloves garlic, peeled and sliced 1/2 jalapeño, minced and seeded (if the jalapeño is mild, leave the seeds in) ...

I pick up a dried cod fish — shaped like a baseball bat and just as hard. I can’t resist using it to knock the dirt off my shoes, like a ballplayer with mud on his cleats.

At Porto, chef Marcos Campos makes a menu that revolves around fresh and dry-aged fish from Portugal. “One of the ingredients that’s the most iconic at the restaurant is our cod,” says Campos.