Salt cod, potatoes, onions and garlic mixed with white wine and spices combine to make a tasty spread. Eat on a slice of warm rustic bread as an appetizer with a glass of white wine.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 1/2 lbs salt cod (de-boned)
2 medium potatoes
4 oz. virgin olive oil
1 1/2 onions
3-4 medium cloves garlic
1-2 Tbsp chopped fresh parsley
6 oz white wine
1 bay leaf
1/2 tsp ground nutmeg
1/2 roasted red pepper or Spanish sweet paprika (optional garnish)
Preparation:
Serves 4-5 as an appetizer or side dish.
Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into pieces – about 2 inches square. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times. Soaking for 36-48 hours and changing the water 3-4 times will eliminate overly salty taste.
Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.
Peel and finely chop the onion. Heat a large, heavy bottom frying pan and add a few tablespoons of olive oil. When hot, add onion and sauté until translucent.
Add cod fish to frying pan and cook, stirring often. Fish will have absorbed water while soaking and will release it in the pan. Cook fish for about 15 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove any visible bones.
While onions and cod are cooking, boil potatoes with skin until cooked. Run under cold water and when potatoes are cool enough to touch, peel. Cut potatoes into pieces and smash with a fork.
Add wine, chopped garlic, potato, bay leaf, minced parsley and nutmeg. Mix and cook on medium low until wine is reduced and mixture is not watery. Then remove from stove and allow to cool about 5-10 minutes. Remove bay leaf.
Spoon cod mixture into a food processor and process until mixture is smooth. Spoon the mixture into ramekins and serve, decorating with a roasted red pepper and/or Spanish sweet paprika if desired. Spread over slices of rustic bread.
By Lisa & Tony Sierra
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 1/2 lbs salt cod (de-boned)
2 medium potatoes
4 oz. virgin olive oil
1 1/2 onions
3-4 medium cloves garlic
1-2 Tbsp chopped fresh parsley
6 oz white wine
1 bay leaf
1/2 tsp ground nutmeg
1/2 roasted red pepper or Spanish sweet paprika (optional garnish)
Preparation:
Serves 4-5 as an appetizer or side dish.
Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into pieces – about 2 inches square. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times. Soaking for 36-48 hours and changing the water 3-4 times will eliminate overly salty taste.
Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.
Peel and finely chop the onion. Heat a large, heavy bottom frying pan and add a few tablespoons of olive oil. When hot, add onion and sauté until translucent.
Add cod fish to frying pan and cook, stirring often. Fish will have absorbed water while soaking and will release it in the pan. Cook fish for about 15 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove any visible bones.
While onions and cod are cooking, boil potatoes with skin until cooked. Run under cold water and when potatoes are cool enough to touch, peel. Cut potatoes into pieces and smash with a fork.
Add wine, chopped garlic, potato, bay leaf, minced parsley and nutmeg. Mix and cook on medium low until wine is reduced and mixture is not watery. Then remove from stove and allow to cool about 5-10 minutes. Remove bay leaf.
Spoon cod mixture into a food processor and process until mixture is smooth. Spoon the mixture into ramekins and serve, decorating with a roasted red pepper and/or Spanish sweet paprika if desired. Spread over slices of rustic bread.
By Lisa & Tony Sierra
0 comments:
Post a Comment