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

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