| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Portuguese |
Frugal01 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Salt cod |
| 1/2 |
c |
Olive oil; plus more for frying |
| 2 |
c |
Bread crumbs; coarse |
| 1 |
c |
Finely-chopped onion |
| 1/2 |
ts |
Chopped fresh mint leaves |
| 1/4 |
c |
Chopped fresh coriander |
| 1 |
tb |
Chopped fresh parsley |
| 2 |
|
Garlic cloves; crushed |
| 2 |
ts |
Paprika |
| 2 |
dr |
Tabasco sauce; or to taste |
| 6 |
|
Eggs |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Rinse the cod several times in cold water. Place in a large
stainless-steel bowl and soak it for 18 to 24 hours in plenty of cold
water. Change the water several times. Drain the cod and place it in
a saucepan and just cover it with fresh water. Bring to a boil and
simmer, uncovered, for 20 minutes. Drain, debone and flake the cod.
In a large bowl beat together the olive oil and bread crumbs. Mix
very well, then add the cod and the remaining ingredients except the
eggs. Mix until well-blended, then form into 6 patties, each about 3
1/2 inches around by 1/2 inch thick. Pan-fry in a little olive oil
until golden brown on both sides. Keep warm in the oven while you
poach 6 eggs (do not overcook eggs). Serve each fish cake topped with
a poached egg.
Comments: The Portuguese have always had salted cod to fall back on
during tough times. This fish became very popular with immigrants
from these ethnic groups for two reasons. First, the fish tasted like
the old country and, second, they could afford little else.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-12-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-10-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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