Ingredients Jump to Instructions ↓

  1. 6 ounces salt cod

  2. 2 quarts milk

  3. 5 tablespoons olive oil

  4. 1/4 cup chopped onions

  5. 1/4 cup chopped green bell peppers

  6. 1/4 cup chopped celery

  7. 1/4 cup chopped peeled tomatoes

  8. 1/4 cup chopped fresh cilantro

  9. 1/4 cup chopped fresh parsley

  10. 1 tablespoon minced garlic

  11. 1/2 teaspoon red pepper flakes

  12. 1/2 teaspoon Creole seasoning

  13. Freshly-ground black pepper

  14. 2 eggs, lightly beaten

  15. 1/4 cup bread crumbs

  16. 1/2 cup flour, for dusting

  17. Miss Hilda's Fava Beans (recipe follows)

Instructions Jump to Ingredients ↑

  1. Two days before serving, soak cod, refrigerated, in 1 quart milk, 24 hours. Next day, discard milk and rinse cod well under cold running water. Soak again in remaining milk, another 24 hours. Following day, discard milk, rinse well under cold running water and cut cod in fine julienne. You should have about 2 cups.

  2. In a large skillet heat 3 tablespoons of oil over high heat. Add onions, bell peppers and celery and saute 1 minute. Add tomatoes, cilantro, parsley and garlic and stir-fry 1 minute. Add red pepper flakes, Creole seasoning and 4 turns pepper; saute 1 minute. Add cod mixing well to combine, and stir-fry 4 minutes. Remove from heat and cool slightly. Beat in eggs and fold in bread crumbs. Form mixture into 4 cakes and dust with flour.

  3. In a large skillet heat remaining 2 tablespoons oil over high heat. When very hot add cakes and fry until golden-brown, about 1 1/2 minutes each side. Remove and drain on paper towels. Serve with fava beans.

  4. Yield : 4 servings


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