Salt Cod Potato And String Bean Salad Recipes

SALT COD, POTATO, AND STRING BEAN SALAD

Steps:

• Bring a large saucepan of water to the simmer and drop in the soaked salt cod. Cook until the salt cod starts to "open up" and flake, about 8 minutes. Remove the salt cod from the water with a slotted spoon or skimmer and let cool to room temperature. With your fingers, flake the cod into pieces of about 11/ 2 inches, removing any bones and skin as you go.
• Scrub the potatoes, place them in a large saucepan, and add enough cold, salted water to cover them by at least four fingers. Bring the water to a boil and cook the potatoes until tender but not mushy, about 35 minutes. Check them carefully toward the end of cooking and remove them before the jackets split. Once that happens, the potatoes can become waterlogged. Let the potatoes stand until they are cool enough to peel.
• While the potatoes are boiling, cook the haricots verts or string beans in a large pot of boiling salted water until al dente, tender but firm, 6 to 8 minutes. Drain and rinse very briefly under cold running water. If using the string beans, split them in half by pinching one end of the beans and pulling the halves apart, reserving any of the little beans that pop out. Set aside.
• Assemble the salad while the potatoes are still warm. Peel the potatoes, slice them about 1/ 2 inch thick, and place in a large bowl. Add the string beans, red onion, chopped parsley, and salt cod. You may add all the salt cod at this point, or set aside some of the larger pieces to decorate the top of the finished salad. Drizzle all but 3 tablespoons of the oil over the salad and toss gently, to coat the ingredients with olive oil but keep the pieces of salt cod as large as possible. Season to taste with salt and pepper.
• Beat the remaining 3 tablespoons olive oil with the vinegar and salt and pepper to taste. Arrange the salad in the center of a large platter or divide it among plates. Drizzle the vinaigrette around the salad and decorate with the reserved salt cod and parsley sprigs, if you like.

CATALAN SHREDDED SALT COD SALAD

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.

SALT COD, POTATO, AND STRING BEAN SALAD

Steps:

• Place the salt cod in a small saucepan, and add water to cover. Bring the water to a simmer, 1 to 2 minutes, just to refresh the cod and remove any last traces of saltiness. Drain, pat the cod dry, and set aside.
• Slip the potatoes into a pot with water, cover, and bring to a simmer. Cook until tender; then remove the potatoes and let cool slightly. Peel and cut them into 1-inch chunks, and toss into a serving bowl.
• In the meantime, bring a pot of salted water to a boil, and add the green beans. Boil until crisp-tender, about 6 minutes, drain, let cool, then add to the bowl with the potatoes.
• Scatter the red onion and pepper into the serving bowl. Season with the salt and peperoncino flakes, drizzle with the olive oil and vinegar, and toss well.
• Flake the cod in big chunks over the top of the bowl, and toss gently one more time, taking care not to break up the pieces of fish too much.

STRING BEAN AND POTATO SALAD

Steps:

• Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)
• Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.
• Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.

SALT COD FISH SALAD

Steps:

• First soak your cod 24 hours, changing the water 3-4 times.
• Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
• Meanwhile cook the potatoes with the skin in salted boiling water.
• Also boil your eggs.
• When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
• Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
• Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
• Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
• Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).

SALT COD, POTATO AND CHICKPEA STEW

Steps:

• Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
• The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
• Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
• Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.