Fried salt cod with warm chickpea and red pepper salad, and fresh tomato sauce
Added by tonemid | Mon 13 Jul 2009 @ 15:25
A lovely, hearty dish with salt cod - one of my favourite ingredients!
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
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.
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.
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.
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.