The Reids wrote:
> [snips]
> Its rather interesting that fresh cod and haddock abound in UK,
> while in Spain hake takes that role, (all thee and all the above
> being related members of the "gadidae" cod family) and in spain
> salt cod is common while rare in UK (where I think it would be
> called stockfish?). [snip]

Kurlansky's "Cod" affirms that hake is the fresh fish substitute of
choice for cod in Spain, Basque country and Portugal. He says
stockfish is dried, but not salted, cod. Here's a modern recipe for
stockfish, via Nigeria, from the book:

Wash the stockfish in hot water and soak it five minutes. Then
boil it for several hours until it is soft. Then add goat meat. When
the goat meat is cooked add eguzi [seeds of the green squash known in
Nigeria as melon]. Add onions and minced ukazi [an herbal leaf]. Add
crayfish. Then stir in ugvo [a thickener made from ground seeds, which
have been cooked for hours until soft]. -attributed to Joy Okori, an
Ibo now living in the U.S.

I don't think this is a candidate for '30-minute Meals.' -aem