Preserving it via salting and drying techniques was traditionally done to prolong its shelf life, however this tradition lives on as some say the salting process actually enhances the flavour of this particular fish.
The fish is delicious - firm and slightly chewy, and not at all fishy in flavour. The key with using this ingredient however is that you must soak the fish the day prior to consumption in order to avoid over-salting your taste buds!
This tapas-inspired meal is a perfect way to celebrate or end the weekend!
Salted Cod with chorizo and butter beans
Serves 2 as a main, 4 as part of tapas
2 medium sized salted cod fillets
1 chorizo
1 red onion
1 tsp minced garlic
1 cup dry white wine
1 tin of butter beans
1 punnet grape tomatoes
Fresh bread, rocket and lemon wedges to serve
- Rinse the cod fillets under cold water and transfer to a small Tupperware container. Pour cold water over the cod and place in the fridge. Repeat this rinsing process at least 3 times in 24hours.
- Preheat oven to 180°.
- Thinly slice the chorizo and red onion, halve the grape tomatoes and thoroughly rinse the butter beans.
- Heat the olive oil in a saucepan over medium-high heat. Add the chorizo and lightly fry until the edges are just starting to brown. Add the tomatoes, onion, beans and ½ cup of wine. Season well and sauté for 15 minutes.
- Remove cod fillets from the fridge and rinse a final time under water. Pat dry well with paper towels.
- In a casserole dish layer the chorizo mixture and pieces of cod. Pour over the remaining white wine, replace the lid, and bake in the oven for 25 minutes or until the cod is cooked through.
- Serve immediately with fresh crusty bread, rocket and lemon wedges.
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