INGREDIENTS

INSTRUCTIONS

Cut the salt cod into 1-inch-wide serving pieces and rinse well. Soak
for 24 hours or more, rinsing with fresh water several times. Cook
the salt cod in fresh water for about 15 minutes or until it can be
easily flaked, but leave the pieces whole. Drain and let cool,
discarding the liquid. Heat a large frying pan and add the oil and
crushed garlic. Saute over medium heat until the garlic barely begins
to brown. Add the red-pepper flakes, the drained cod and the chicken
stock which has been simmered with the 1-inch piece of lemon peel.
Bring to a simmer while shaking the pan gently. With a pancake turner
remove the cod to a platter. Turn off the heat, add the beaten egg
and return to low heat. Stir the liquid constantly until the sauce
begins to thicken. Remove from the heat and immediately pour over the
fish and serve. This recipe serves about 4 as a main dish.
Comments: I was told by one Basque old-timer that a meal that did not
include a salt cod dish was not a Basque dinner. Special thanks to the
Erreguible family at Louis' Basque Corner in Reno, Nev., for this
recipe.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-26-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-05-1995
Recipe by: Louis and Lorraine Erreguible
Converted by MM_Buster v2.0l.

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