Salt pollock with peppers, oranges & chickpeas

Name: Salt pollock with peppers, oranges & chickpeas
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 garlic cloves, very finely chopped; 1 generous tablespoon sherry vinegar; 2 large oranges; ½ x 400 g can chickpeas, drained and rinsed; crusty bread, to serve (optional); 2 tablespoons coarse rock salt; 3 red peppers; 2 handfuls of marjoram; 450 g pollock from the thick end of the fillet (the tail will not do); ⅓ medium red onion, finely sliced; 5 tablespoons full-bodied olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

The pollock must be prepared 24 hours in advance. Home-made salt pollock will give you a gentler result than the pale, bullet-stopping block of toughened salt cod found in Spanish or Portuguese shops (which in any case can be tricky to buy and a bother to soak).

Ingredients

450 g pollock from the thick end of the fillet (the tail will not do)
2 tablespoons coarse rock salt
3<

Europe
Spain
Portugal
Fish course
Pescatarian
Mediterranean

Method

The night before you want to eat, lay the pollock, skin-side down, in a soup plate and scatter the salt evenly over the flesh. Cover with clingfilm and place in the fridge. Leave for 24 hours.

The next day, heat some water to a gentle simmer in a saucepan big enough to welcome the pollock. In the meantime, put the peppers over a direct flame or close to the element of a preheated grill,