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Spicy Salt Cod Cakes With Fondue Piquante And Fava Bean Relish

  • Yield: 4 brunch servings


  • 6 ounces salt cod
  • 2 quarts milk
  • 1 1/3 cups Fondue Piquante
  • 1 2/3 cups Fava Bean Relish
  • 5 tablespoons olive oil
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped celery
  • 1/4 cup peeled, seeded, and chopped Italian plum tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon Emeril's Creole Seasoning
  • 4 turns freshly ground black pepper
  • 2 large eggs, beaten
  • 1/4 cup bread crumbs
  • 1/2 cup all-purpose flour


  • Two days before serving, 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 a fresh quart of milk and refrigerate for another 24 hours.
  • Prepare the Fondue Piquante, and set aside. Prepare the Fava Bean Relish, and set aside.
  • About 30 minutes before serving, rinse the fish well under cold water and cut into a fine julienne. Makes about 2 cups.
  • Heat 3 tablespoons of the oil in a large skillet over high heat. Add the onions, bell peppers, and celery and sautÈ for 1 minute. Add the tomatoes, cilantro, parsley, and garlic and stir-fry for 1 minute. Add the crushed red pepper, Creole Seasoning, and pepper, and sautÈ for 1 minute. Add the cod and stir-fry for 4 minutes. Turn off the heat.
  • Stir the eggs into the mixture, and fold in the bread crumbs. Makes 2 cups. Form 4 cakes using 1/2 cup of the mixture for each. Roll the cakes in the flour.
  • Heat the remaining 2 tablespoons oil in a large skillet over high heat until very hot. Fry the cakes until golden brown, for about 1 1/2 minutes on each side. Remove from the oil and drain on paper towels.
  • Reheat the Fondue Piquante and the Fava Bean Relish.
  • To serve, spread 1/3 cup of the Fondue Piquante on each of 4 plates. Top with 1 salt cod cake and 4 little mounds of the Fava Bean Relish, using a heaping 1/3 cup for each serving.
  • Note: Salt cod can be purchased at Spanish, Portuguese, Italian, and Caribbean food markets.
  • Note: Remove the crusts from a dense, homemade-type white bread, and crumb 3 or 4 slices at a time in a food processor or blender. Store in an airtight container at room temperature for up to 3 days.