Spicy salt cod cakes with chorizo & stewed fava beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | ounce | salt cod |
| 2.00 | quart | milk |
| 6.00 | tablespoon | olive oil |
| 1½ | cup | chopped onions |
| ¼ | cup | chopped bell peppers |
| ¼ | cup | chopped celery |
| 1¼ | cup | peeled; seeded, chopped tomatoes |
| ¼ | cup | finely-chopped cilantro |
| ½ | cup | finely-chopped parsley |
| 2.00 | tablespoon | minced garlic |
| 1.00 | pinch | crushed red pepper |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | eggs; beaten | |
| ¼ | cup | bread crumbs |
| ½ | cup | flour |
| 1 | emerils essence; see * note | |
| ½ | pounds | chorizo sausage; finely chopped |
| 1.00 | cup | fresh fava beans; blanched and peeled |
| ½ | cup | white wine |
| 1.00 | cup | chicken stock |
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
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 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. Saute for 1 minute. Add ¼ cup tomatoes, cilantro, ¼ cup parsley, and 1 tablespoon garlic. Saute 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 Emeril’s 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. Saute 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.
This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A14 broadcast 02-11-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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