Name: Mexican-style Salt Cod
Yield: Serves Six
Cuisine: Mexican
Ingredients: pinch each of cumin, cinnamon and cloves; 2–3 sprigs fresh coriander (cilantro); pinch of sugar; 105 ml/7 tbsp extra virgin olive oil; 75 g/3 oz/¾ cup flaked (sliced) almonds; 450 g/1 lb dried salt cod; 450 g/½ lb fresh tomatoes, chopped; salt and ground black pepper; fresh flat leaf parsley, to garnish; 4 garlic cloves, crushed; 1 onion, halved and thinly sliced; 2 x 400 g/14 oz can chopped tomatoes; crusty bread, to serve; 115 g/4 oz/1 cup green olives stuffed with pimiento; small bunch of fresh parsley, finely chopped; 75 g/3 oz/½ cup pickled chilli slices

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The Spanish Inquisition came about around the same time as the discovery of the New World. Jews, both secret Jews (Marranos) and New Christians who had converted from Judaism, were often lucky enough to join the Spanish settlers. They took with them a taste for salt cod. This dish is a Mexican rendition and includes pickled chillies.

Ingredients

450 g/1 lb dried salt cod
105 ml/7

Method

Put the cod in a large bowl and pour over enough cold water to cover. Soak for 24 hours, changing the water at least 5 times during this period.
Drain the cod and remove the skin. Shred the flesh finely using two forks, and put it into a bowl. Set it aside.

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Ingredients

Method

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