In a mediterranean country surrounded by water, why the popularity of dried fish?

During cold winter months when fresh fish was hard to come by, Scandinavian countries filled the gap by developing an early food preservation method in which fish was salted or smoked, then stored and shipped all over Europe.

Medieval Italian recipes often called for baccala, especially on meatless Fridays.

Today, baccala remains a wonderfully flavorful dish and an important ingredient in any traditional Christmas Eve Feast of the Seven Fishes celebration.

While baccala has been updated for the modern Italian kitchen, a traditional soak in water for hours (the day before) is still required in most recipes.

Check out the most popular and flavorful ones below, with resources to more baccala dishes around the Web:

Baccala alla Napoletana

The Baccala in Naples is fried and served in tomato sauce.

2 pounds (900 g) thick salt cod fillets
1 clove garlic, crushed
1 T olive oil
1 t hot red pepper flakes
2 Ts chopped fresh parsley
2 cans (each 12 ounces; 340 g) Italian plum tomatoes, pureed
1/2 t sugar Coarse salt and freshly ground pepper
2 ts dried oregano
1 cup vegetable oil
All-purpose flour for dredging

Soak the cod fillets in cold water for 12 hours. Drain the fillets, put them in a bowl, and place the bowl in the sink under the cold water tap, letting a thin trickle of cold water run over the cod for 5 or 6 hours. Under the water, remove any remaining bones. Cut into 4 x 1 1/2-inch (10 X 4-cm) pieces, then pat dry with paper towels and set aside. Preheat the oven to 35O degrees F (180 C). Sauté the garlic in the olive oil until golden. Remove the skillet from the fire and add the hot pepper flakes and parsley. Stir, then replace the skillet on the flame. Add the tomatoes, sugar, salt, pepper, and oregano. Simmer 5 minutes and set aside. Remove and discard the garlic. Heat the vegetable oil in another skillet over moderate heat. When a cube of bread browns in about 1 minute, the oil will be ready. Flour the cod fillets lightly and fry until golden on both sides. Drain on paper towels. Arrange the cod fillets in a bake-and-serve dish and cover with the tomato sauce. Bake for 20 minutes.

Source: Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto

Baccala alla Roma

No rinsing or tomato sauce for this Roman version.

1½ pounds smoked baccala*
1 Tbsp capers
1/2 cup flour
12 black olives, pitted and cut into pieces
1 Cup olive oil
1 Cup water 2 garlic cloves, sliced
1/2 tsp pepper

Skin baccala (cod), roll in flour and fry in olive oil until well browned on both sides. Remove from pan and keep hot. Add garlic to oil, brown and remove. Add tomato sauce, capers, olives, water and pepper and cook 5 minutes. Place fish in large well-oiled baking dish and pour sauce over it. Bake in moderate oven (375º F) 30 minutes. Taste and add salt if needed. Serves 4.
* If smoked baccala is not available, soak in water 24 hours, changing water every 8 hours.

Source: Euclid Fish Company

Italian Seafood Gourmet also provides an entire page of baccala recipes.