More tapas. This is more complicated and the recipe doesn’t use much cod (only a quarter of a pound). Since we sell salt cod by the pound or more, you’ll have some leftover fish. Don’t worry about it. Turn the rest into croquettes or serve it in any of the many other ways it’s served in the Mediterranean. My instructions here assume you understand how to soak the cod to remove most of the salt. If you have questions about that, just ask us and we’ll help.
1/4 pound skinless/boneless salt cod, soaked to remove excess salt1/2 pound potato (a waxy one like Yukon gold), cut in half1/4 cup of olive oil3 cloves garlic, mashed2 tablespoons fresh, chopped flat-leaf parsleySalt and pepper
Place the cod with the potato in a pan with enough water to cover them both. Bring to a boil. Reduce the heat and simmer until the potato is cooked. Transfer the cod to your food processor bowl. Peel the potato, once it’s cooled a bit. And reserve a some of the liquid.
Mash or rice the potato (ricing is better) into a bowl. Warm the olive oil just a bit and then slowly stir it into the potato. Add the mashed garlic and parsley. Combine thoroughly.
Process the cod until it forms a paste. Add just a couple of tablespoons of the reserved liquid into the food processor bowl with the motor running. Stir this into the potato mixture. Serve on crusty baquette slices.
Big John's PFI 1001 6th Avenue South Seattle, WA, 98118, USA
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