Fried salt cod with warm chickpea and red pepper salad, and fresh tomato sauce

Fried salt cod with warm chickpea and red pepper salad, and fresh tomato sauce
 
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This recipe was uploaded
by tonemid

 
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Ingredients

Ingredients
Method
 
  • 750 g salt cod
  • 25 g flour
  • 100 ml olive oil
  • 2 red peppers, grilled, skins and seeds removed, and cut into strips
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 250 g cooked chickpeas
  • Plenty of finely chopped flatleaf parsley
  • Salt and freshly ground pepper, to taste
  • 50 ml olive oil
  • 2 cloves garlic, whole, skinned and lightly crushed
  • 6 plum tomatoes, skinned, seeded and diced
  • Salt
  • (Sugar)
48 hours before making the dish, soak the fish in plenty of cold water (if cod pieces are thin, 24 hours will do). Change the water at least twice a day. Drain.

The fish:
Cut the cod into 4 portion-sized pieces. Dust with flour and, fry in the olive oil for a couple of minutes on each side. Transfer to a plate and set aside.

The salad:
Cook the onions in the same fat as the fish until translucent. Add the peppers and the garlic, and cook for a couple more minutes. Add the chickpeas and a splash of water. Stir, and place the fish on top. Simmer for 15 minutes. When you are ready to serve, remove the fish and stir in plenty of finely chopped parsley. Season to taste with salt (it may not need much, if any at all) and freshly ground black pepper.

The sauce:
Gently fry the garlic in the olive oil for a few minutes. Add the tomatoes and a pinch of salt, and cook for 7-8 minutes. Discard the garlic, and add more salt if necessary. (A tiny pinch of sugar may be needed if your tomatoes are a bit acidic.)

Divide the salad among four warmed plates, and place the fish on top. Drizzle the tomato sauce around it all.

Serve with crusty bread.

Fried salt cod with warm chickpea and red pepper salad, and fresh tomato sauce

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This recipe was uploaded by tonemid

 
 
A lovely, hearty dish with salt cod - one of my favourite ingredients!

Method


48 hours before making the dish, soak the fish in plenty of cold water (if cod pieces are thin, 24 hours will do). Change the water at least twice a day. Drain.

The fish:
Cut the cod into 4 portion-sized pieces. Dust with flour and, fry in the olive oil for a couple of minutes on each side. Transfer to a plate and set aside.

The salad:
Cook the onions in the same fat as the fish until translucent. Add the peppers and the garlic, and cook for a couple more minutes. Add the chickpeas and a splash of water. Stir, and place the fish on top. Simmer for 15 minutes. When you are ready to serve, remove the fish and stir in plenty of finely chopped parsley. Season to taste with salt (it may not need much, if any at all) and freshly ground black pepper.

The sauce:
Gently fry the garlic in the olive oil for a few minutes. Add the tomatoes and a pinch of salt, and cook for 7-8 minutes. Discard the garlic, and add more salt if necessary. (A tiny pinch of sugar may be needed if your tomatoes are a bit acidic.)

Divide the salad among four warmed plates, and place the fish on top. Drizzle the tomato sauce around it all.

Serve with crusty bread.
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