Salt Cod with Tomatillo, Dried Chili, and Cilantro Sauce

Name: Salt Cod with Tomatillo, Dried Chili, and Cilantro Sauce
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound thick, boneless salt cod; 1 pound thick, boneless salt cod; 4 tablespoons strong olive oil, preferably Spanish; 4 tablespoons strong olive oil, preferably Spanish; 2 large white onions (1¼ pounds), halved and sliced ¼ inch thick; Flour for dredging; 1 cup (½ recipe) Tomatillo, Dried Chili, and Cilantro Sauce (preceding recipe); 1 cup (½ recipe) Tomatillo, Dried Chili, and Cilantro Sauce (preceding recipe); 1 cup (½ recipe) Tomatillo, Dried Chili, and Cilantro Sauce (preceding recipe); 10 oil-cured black olives

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For salt cod lovers, this dish is it. Easy to assemble, the assertive sauce with its herbal aroma, acid edge, and chili bite complements the firm, strong-flavored cod. A starchy accompaniment—such as plantain, yam, taro, hominy, polenta, or rice—will turn this into a distinctive sturdy meal.

Ingredients

1 pound thick, boneless salt cod
4 tablespoons strong olive oil, preferably

Americas
Mexico
Fish course
Sauce
Pescatarian
Central America

Method

Soak cod in cold, slightly dripping water for about 6 hours; or soak in bowl in refrigerator, changing water 4 times during a 12–24-hour period. Taste for saltiness and soak longer, if required.
Heat 2 tablespoons oil in a large skillet, preferably nonstick. Gently