- 16 ounces salt cod, cut into several pieces
- 2 quarts milk
- 3 tablespoons olive oil, plus more for frying cakes
- 2 cups chopped onions
- 3/4 cup chopped bell peppers
- 3/4 cup chopped celery
- 3 1/2 cups peeled, seeded, and chopped tomatoes
- 1/4 cup finely chopped cilantro
- 1/2 cup finely chopped parsley
- 2 tablespoons minced garlic
- Pinch crushed red pepper
- Salt and black pepper
- 1 egg, beaten
- 3/4 cup bread crumbs
- 1 cup coarse breadcrumbs or panko, for breading cakes
- 1 pound chorizo sausage, finely chopped (or removed from casings if fresh)
- 2 cups fresh fava beans, blanched and peeled
- 3/4 cup white wine
- 1 1/2 cups chicken stock
Two days before serving, rinse the cod well under cold running water to remove extra salt. Soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in the a fresh quart of milk and refrigerate for another 24 hours. Remove the fish and rinse under cold water. Julienne the fish (or, if thick fillets, cut into small pieces), and set aside.
In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add 3/4 cup of onions, the bell peppers, and the celery. Season lightly with salt and pepper and saute until vegetables are soft and tender, 4 to 6 minutes. Add 3/4 cup tomatoes, half of the cilantro, 2 tablespoons of the parsley, and 1 tablespoon of the garlic. Saute for 2 to 3 minutes, until the tomatoes begin to break down and some of their juices evaporate. Season with crushed red pepper. Add the cod and saute for 4 minutes, until the fish turns opaque and begins to flake apart. Remove from the heat and turn into a mixing bowl. Stir in the egg and the 3/4 cup bread crumbs. Form the filling into 8 cakes, 1/3 cup per cake. Transfer the cakes to the refrigerator to firm up until ready to fry.Place the coarse breadcrumbs in a shallow bowl and set aside.When the cakes have firmed up, dredge them in the coarse crumbs and set aside.
In a saute pan, render the chorizo until golden around the edges and cooked through. Add the fava beans, remaining onions, tomatoes, garlic, remaining cilantro and half of the remaining parsley. Season lightly with salt and pepper. Saute for 2 minutes. Add the white wine and chicken stock. Simmer until the liquid reduces to sauce consistency, 4 to 6 minutes. Cover to keep warm and set aside.
In a saute pan, heat enough olive oil to coat the bottom of the pan by about 1/3-inch. When the oil is hot, pan-fry the cakes until golden brown on both sides and heated through, about 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate.
To serve, spoon the stewed fava beans in the center of a plate or a shallow bowl. Lay the salt cod cake on top of the fava beans. Garnish with some of the remaining parsley.
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