Bacalla, Baccala - or just plain salt cod although traditionally it comes from Norway, Scotland and Newfoundland is paricularly popular in Catalunya and northern Italy - there are loads of mouthwatering recipes! Before it can be used it should be soaked for a couple of days in cold water, changing the water 5 or 6 times during the process

Brandada de bacalla - shredded salt cod with olive oil, garlic and milk - mixed in with mashed potato
- sounds a bit like the Aran treat JTT