Mexican-style Salt Cod

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

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

Americas
Mexico
Fish course
Pescatarian

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.