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Basque Salt Cod
Ingredients:
- 1kg/2lb Dried Salt Cod, soaked
- 1 x 400g/14oz tin Chopped Tomatoes
- 150ml/5 fl.oz. Olive Oil
- 450g/1lb Onions, chopped
- 1/2 teasp Hot Chilli Pepper
- A little flour
- Salt and Black Pepper
- 25g/1oz stale Breadcrumbs
- 25g/1oz freshly chopped Parsley
- 200g/7 oz tinned Pimentoes
Preparation:
1. Drain the tinned tomatoes and chop. Put the garlic and tomatoes and 60ml/2 fl.oz. of oil in the saucepan, together with the onions, chilli pepper, a very little salt and freshly ground black pepper. Place the saucepan over low heat and simmer until the mixture is very soft.
2. Meanwhile, heat the oven to 190C, 375F, Gas mark 5 and drain the salt cod. Put the fish in a saucepan and cover with cold water. Over a medium heat, bring to the boil, then barely simmer for 2-3 minutes.
3. Remove the cod carefully with a spatula and allow it to cool for 5-10 minutes. Bone and skin the cod and cut it across into fingers 2.5cm/1 in wide, discarding any skin. Pat them dry with kitchen paper, flour them lightly and reserve.
4. When the sauce has reduced to the consistency of a thick puree, check the seasoning and sieve half of the sauce into a shallow ovenproof dish. Arrange the fish portions on the sauce and sieve the remaining sauce on top.
5. Fry the breadcrumbs lightly in the remaining oil and sprinkle them and the parsley over the top layer of sauce.
6. Drain the pimentoes and slice them into thin strips. Arrange a pattern on top of the parsley and breadcrumbs and bake in the oven for 5-7 minutes or just long enough for the surface to toast without it becoming too brown.
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