Yield: 8 servings
|3.00 cup||shredded salt cod|
|1 \N||(about 2 pound of fillets)|
|2.00 tablespoon||olive oil|
|1.00 cup||chopped onion|
|6.00 cup||chopped ripe tomatoes|
|1.00 tablespoon||chopped garlic|
|2.00 quart||chicken stock or light broth|
|½ cup||chopped parsley|
|½ cup||chopped black olives|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
Salt cod fillets, skinned, boned, blanched, and slightly salted, are sold pre-packed. They need to be washed thoroughly under cold tap water. Then soak them in a bowl of cold water for 12 to 24 hours depending on the size, changing the water several times. Drain the water and place in a pan with fresh water and simmer for 15 to 20 minutes. Drain and shred into small pieces. Heat the oil in a large soup pot. Add the onions, cook for 3 minutes. Add the tomatoes and garlic, cook for 3 minutes. Add the stock, bring to a boil and simmer for 30 minutes. Puree the base until smooth. Place it back on the heat, and add the salt cod, parsley, and olives. Adjust the seasonings, and serve. This recipe yields 8 to 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2172 broadcast 08-08-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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