Basque Salt Cod
Fish Main course Dairy free Eggless
Dried Salt Cod, soaked
x 400g/14oz tin Chopped Tomatoes
fl.oz. Olive Oil
teasp Hot Chilli Pepper
and Black Pepper
freshly chopped Parsley
oz tinned Pimentoes
Drain the tinned tomatoes and chop. Put the garlic and tomatoes and 60ml/2 fl.oz.
of oil in the saucepan, together with the onions, chilli pepper, a very little
salt and freshly ground black pepper. Place
the saucepan over low heat and simmer until the mixture is very soft.
Meanwhile, heat the oven to 190C, 375F, Gas mark 5 and drain the salt cod. Put
the fish in a saucepan
and cover with cold water. Over a medium heat, bring to the boil, then barely
simmer for 2-3 minutes.
Remove the cod carefully with a spatula and allow it to cool for 5-10 minutes.
Bone and skin the cod
and cut it across into fingers 2.5cm/1 in wide, discarding any skin. Pat them
dry with kitchen paper,
flour them lightly and reserve.
When the sauce has reduced to the consistency of a thick puree, check the
seasoning and sieve half
of the sauce into a shallow ovenproof dish. Arrange the fish portions on the
sauce and sieve the remaining
sauce on top.
Fry the breadcrumbs lightly in the remaining oil and sprinkle them and the
parsley over the top layer
Drain the pimentoes and slice them into thin strips. Arrange a pattern on top of
the parsley and breadcrumbs
and bake in the oven for 5-7 minutes or just long enough for the surface to
toast without it
becoming too brown.
Fish Recipes | General
Fish Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.