Spicy Salt Cod Cakes With Chorizo And Stewed Fava Beans

We as Bible-believing evangelical Christians are locked in a battle. This is not a friendly gentleman's discussion. It is a life and death conflict between the spiritual hosts of wickedness and those who claim the name of Christ… But do we really believe that we are in a life and death battle? Do we really believe that the part we play in the battle has consequences for whether or not men and women will spend eternity in hell? Or whether or not those who do live will live in a climate of moral perversion and degradation? Sadly, we must say that very few in the evangelical world have acted as if these things are true... Where is the clear voice speaking to the crucial issues of the day with distinctively biblical, Christian answers? With tears we must say it is not there and that a large segment of the evangelical world has become seduced by the world spirit of this present age. And more than this, we can expect the future to be a further disaster if the evangelical world does not take a stand for biblical truth and morality in the full spectrum of life.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs, Meats			1	Servings

INGREDIENTS

6	oz	Salt cod
2	qt	Milk
6	T	Olive oil
1 1/2	c	Chopped onions
1/4	c	Chopped bell peppers
1/4	c	Chopped celery
1 1/4	c	Peeled, seeded and chopped
		tomatoes
1/4	c	Finely chopped cilantro
1/2	c	Finely chopped parsley
2	T	Minced garlic
1	pn	Crushed red pepper
		Salt and black pepper
2		Eggs, beaten
1/4	c	Bread crumbs
1/2	c	Flour
		Essence
1/2	lb	Chorizo sausage, finely
		chopped
1	c	Fresh fava beans, blanched
		and peeled
1/2	c	White wine
1	c	Chicken stock

INSTRUCTIONS

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  1/4 cup of onions, bell peppers, and celery.
Season with salt and  pepper. Saut for 1 minute. Add 1/4 cup tomatoes,
cilantro, 1/4 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, 1/2 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 <[email protected]> on Feb 22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4240 Calories From Fat: 2054 Total Fat: 228.8g Cholesterol: 990.8mg Sodium: 17170.7mg Potassium: 8899.7mg Carbohydrates: 249.4g Fiber: 19.5g Sugar: 122.8g Protein: 280.2g