Ingredients Jump to Instructions ↓

  1. 6 oz 170g Salt cod

  2. 2 Milk

  3. 6 tablespoons 90ml Olive oil

  4. 1 1/2 cups 93g / 3 1/3oz Chopped onions

  5. 1/4 cup 36g / 1 1/3oz Chopped bell peppers

  6. 1/4 cup 27g / 1oz Chopped celery

  7. 1 1/4 cups 78g / 2.8oz Peeled, seeded, chopped tomatoes

  8. 1/4 cup 4g / 0.1oz Finely-chopped cilantro

  9. 1/2 cup 73g / 2.6oz Finely-chopped parsley

  10. 2 tablespoons 30ml Minced garlic

  11. 1 Crushed red pepper

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. 2 Eggs - beaten

  15. 1/4 cup 36g / 1 1/3oz Bread crumbs

  16. 1/2 cup 31g / 1.1oz Flour

  17. Emeril's Essence - seeNote

  18. 1/2 lb 227g / 8oz Chorizo sausage - finely chopped

  19. 1 cup 160g / 5.6oz Fresh fava beans - blanched and peeled

  20. 1/2 cup 118ml White wine

  21. 1 cup 237ml Chicken stock

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. 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 the fresh quart of milk and refrigerate for another 24 hours. Remove the fish and rinse under cold water. Julienne the fish and set aside.

  3. In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add 1/4 cup of onions, bell peppers, and celery. Season with salt and pepper. Saute for 1 minute. Add 1/4 cup tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. Saute for 1 minute. Season with crushed red pepper, salt and pepper. Add the cod and saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per cake. Season the flour with Emeril's Essence. Dredge the cakes in the seasoned flour and set aside.

  4. In a saute pan, render the chorizo for 3 minutes. Add the fava beans, remaining onions, tomatoes, garlic, cilantro and parsley. Season with salt and pepper. Saute for 2 minutes. Add the white wine and chicken stock. Simmer for 2 minutes.

  5. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate. Season with Essence.

  6. To assemble, Spoon the stewed fava beans in the center of a plate. Lay the salt cod cake on top of the fava beans. Garnish with parsley.

  7. This recipe yields 4 servings.


Send feedback