Empedrada is made in various districts throughout the region of Girona. To de-salt the cod, first soak it in water so that the excess salt is released and it starts to rehydrate. Then change the water and leave to soak again until the cod reaches the desired degree of saltiness. The amount of water to use is generally three times the weight of the salt cod, and the soaking time varies according to each piece. People who like their cod to be salty tend to leave it to soak for a very short time, until it is just rehydrated.