Spicy salt cod cakes with chorizo and stewed fava beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Salt cod |
| 2 | quarts | Milk |
| 6 | tablespoons | Olive oil |
| 1½ | cup | Chopped onions |
| ¼ | cup | Chopped bell peppers |
| ¼ | cup | Chopped celery |
| 1¼ | cup | Peeled; seeded, and chopped tomatoes |
| ¼ | cup | Finely chopped cilantro |
| ½ | cup | Finely chopped parsley |
| 2 | tablespoons | Minced garlic |
| 1 | pinch | Crushed red pepper |
| Salt and black pepper | ||
| 2 | Eggs; beaten | |
| ¼ | cup | Bread crumbs |
| ½ | cup | Flour |
| Essence | ||
| ½ | pounds | Chorizo sausage; finely chopped |
| 1 | cup | Fresh fava beans; blanched and peeled |
| ½ | cup | White wine |
| 1 | cup | Chicken stock |
Directions
EMERIL LIVE SHOW #EMIA14
Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in the a fresh quart of milk and refrigerate for another 24 hours. Remove the fish and rinse under cold water. Julienne the fish and set aside. In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add ¼ cup of onions, bell peppers, and celery. Season with salt and pepper. Saut‚ for 1 minute. Add ¼ cup tomatoes, cilantro, ¼ cup parsley, and 1 tablespoon garlic. Saut‚ for 1 minute. Season with crushed red pepper, salt and pepper. Add the cod and saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir in the eggs and bread crumbs. Form the filling into 4 cakes, ½ cup per cake. Season the flour with Essence. Dredge the cakes in the seasoned flour and set aside. In a saute pan, render the chorizo for 3 minutes. Add the fava beans, remaining onions, tomatoes, garlic, cilantro and parsley.
Season with salt and pepper. Saut‚ for 2 minutes. Add the white wine and chicken stock. Simmer for 2 minutes. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate.
Season with Essence.
To assemble, Spoon the stewed fava beans in the center of a plate. Lay the salt cod cake on top of the fava beans. Garnish with parsley.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@...> on Feb 22, 1998