Total Pageviews

Tuesday, August 11, 2009

Esqueixada of Cod

I've always been intrigued by salt cod mainly because it's more a European thing and not found so easily in Australia. Presently surrounded by it here in France however and having been just given a recipe by our Spanish friends I couldn't resist making it.

The rules for this recipe apply to any amount of salt cod so buy as much as you need and soak it in plenty of cold water to cover for 24 hours - change the water regularly. Remove the fish from the water, pat dry and shred the flesh and remove any obvious bones. Skin and chop as many tomatoes as a balance to the amount of fish and slice two or three small red Spanish onions. Combine the three ingredients well then sprinkle over the very best olive oil you can find and place the dish in the fridge. It's best to serve this very cold and it's much better the next day or even the day after that so the flavours have a chance to mingle. Deliciously Spanish served with masses of french bread.
Although not in Kika's recipe I made it on another occasion and added some creamed garlic and finely chopped parsley. Either way it was great and seemed to last for days - a little goes a long way!

No comments:

Post a Comment