I'm not short on recipes for this year's salt cod cravings. There was a new Portuguese cookbook at the library, Portuguese Homestyle Cooking, and it has lots of salt cod recipes. I made one yesterday and the dish itself was delicious; however, the salt cod itself was tough and dry. I noticed that before I put the pre-soaked salt cod in the pot, but I thought maybe it would soften up in this stew dish. No such luck. I ended up picking out all the salt cod pieces. Such a shame especially since I paid $10 for that salt cod and I broke my rule of avoiding cod. Anyway, anyone have any ideas why my salt cod was so tough and dry?