Name: Salad of Salted Cod Portugaise
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 teaspoon saffron threads; 2 thyme sprigs; pinch of cayenne pepper; 1 carrot, sliced; 1 teaspoon ground paprika; ½ teaspoon ground cardamom; 600 g (1¼ lbs) dried salted cod fillets (bacalao); ⅖ cup (100 mL/3½ fl oz) virgin olive oil; 2 onions, sliced; 1¼ cups (300 mL/9½ fl oz) white wine; 3 sweet peppers (capsicum), seeded and sliced; 1 bay leaf; salt and freshly ground pepper; 3 ripe tomatoes, diced; 2 garlic cloves, crushed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Choose thick, moist-looking fish fillets, not thin pieces with lots of skin and bone. Bacalao is the Spanish term for dried salted cod. The Italians call it baccalá.

Ingredients

600 g (1¼ lbs) dried salted cod fillets (bacalao)
⅖ cup (

Method

To braise the cod

Soak the cod fillets in cold water overnight. Take the cod from the water, drain and cut into bite-sized chunks.

Heat the oil in a large frying pan or skillet and add the cod, onions, garlic and carrot. Toss these in the oil over a medium heat until the vegetables have softened (approximately 3-5 minutes). Add the paprika, cayenne