Ajoarriero Spanish Salt Cod And Red Pepper Salad Recipes

CATALAN SHREDDED SALT COD SALAD

Catalan Shredded Salt Cod Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound boneless dried salt cod
1 small red or green pepper, cored, seeded, and cut into thin rings
1/2 large red onion, thinly sliced and separated into rings
1 large, firm, ripe tomato, thinly sliced
1/3 cup fruity Spanish olive oil
1/4 cup red wine vinegar
4 large cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper
Salt, if necessary, to taste
1/2 cup oil cured black olives
3 hard-boiled eggs, quartered
1/2 small bunch oregano, leaves only, finely chopped

Steps:

To prepare the salt cod, rinse it well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with).
Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
Drain and press the cod with your fingers to extract as much water as possible. Shred the cod by hand into thin strips and transfer it to a large bowl. Add the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if desired, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt). Whisk the vinaigrette together until thoroughly blended. Using your hands, toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg. Scatter the oregano over the dish.

STEAMED COD OR SEA BASS SALAD WITH RED PEPPERS, CILANTRO AND MINT

Steamed Cod or Sea Bass Salad With Red Peppers, Cilantro and Mint image

This refreshing combination has Middle Eastern overtones, though in the Middle East the fish would probably be fried or poached. Serve it as a first course or as a light main dish. Pacific sea bass or Pacific cod are the most environmentally friendly types of fish to use here.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds Pacific cod or Pacific sea bass fillets
1 bunch cilantro, cleaned and chopped
1/4 cup chopped fresh mint
2 tablespoons chopped chives
1 to 2 garlic cloves, to taste
Salt
freshly ground pepper
1/2 teaspoon cumin seeds, lightly toasted and ground
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1 large red pepper, cut in 1/4-inch dice
1/4 cup pitted imported black olive

Steps:

Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork. Remove from the heat and transfer to a colander set in the sink. Allow to cool, then remove any bones and transfer to a large bowl. Toss with half the chopped herbs.
Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste. Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper.
Toss the fish with the dressing, the red pepper and the olives. Taste and adjust seasoning. Add the remaining cilantro and mint shortly before serving and toss together.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 1 gram, TransFat 0 grams

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