Spicy Salt Cod Cakes With Chorizo And Stewed Fava Beans
| 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 <molony@scsn.net> on Feb 22, 1998
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Nutrition (calculated from recipe ingredients)
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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