Dried salt cod is a great favourite in Spain and Portugal and throughout Latin America. Look for it in Spanish and Portuguese markets.
900 g (2 lb) dried salt cod
1 onion, chopped
2 garlic cloves, chopped
For the sauce
6 dried ancho chillies
1 onion, chopped
2.5 ml (1/2 tsp) dried oregano
2.5 ml (1/2 tsp) ground coriander
1 serrano chilli, seeded and chopped
45 ml (3 tbsp) corn oil
750 m (1 1/4 pints) 3 cups fish or
chicken stock salt
1 onion, chopped
2 garlic cloves, chopped
For the sauce
6 dried ancho chillies
1 onion, chopped
2.5 ml (1/2 tsp) dried oregano
2.5 ml (1/2 tsp) ground coriander
1 serrano chilli, seeded and chopped
45 ml (3 tbsp) corn oil
750 m (1 1/4 pints) 3 cups fish or
chicken stock salt
For the garnish
fresh green chilli, sliced
method
1. Soak the cod in cold water for several hours, depending on how hard and salty it is. Change the water once or twice during soaking.
2. Drain the fish and transfer it to a saucepan. Pour in water to cover. Bring to a gentle simmer and cook for about 15 minutes until the fish is tender. Drain, reserving the stock. Remove any skin or bones from the fish and cut it into 4cm/l/4in pieces.
3. Make the sauce. Remove the stems and shake out the seeds from the ancho chillies. Tear the pods into pieces, put in a bowl of warm water and soak until they are soft.
4. Drain the soaked chillies and put them into a food processor with the onion, oregano, coriander and serrano chilli. Process to a puree.
5. Heat the oil in a frying pan and cook the puree, stirring, for about 5 minutes. Stir in the fish or chicken stock and simmer for 3 - 4 minutes.
6. Add the prepared cod and simmer for a few minutes longer to heat the fish through and blend the flavours.
Serve garnished with the sliced chilli
2. Drain the fish and transfer it to a saucepan. Pour in water to cover. Bring to a gentle simmer and cook for about 15 minutes until the fish is tender. Drain, reserving the stock. Remove any skin or bones from the fish and cut it into 4cm/l/4in pieces.
3. Make the sauce. Remove the stems and shake out the seeds from the ancho chillies. Tear the pods into pieces, put in a bowl of warm water and soak until they are soft.
4. Drain the soaked chillies and put them into a food processor with the onion, oregano, coriander and serrano chilli. Process to a puree.
5. Heat the oil in a frying pan and cook the puree, stirring, for about 5 minutes. Stir in the fish or chicken stock and simmer for 3 - 4 minutes.
6. Add the prepared cod and simmer for a few minutes longer to heat the fish through and blend the flavours.
Serve garnished with the sliced chilli
serving amount
serves 6
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