I Told You I Could Cook, But I Was Only Cod-Ding - Just Fish/Seafood Recipes

Just Fish/Seafood Recipes Home
Tap 'Back' for the recipe list you were browsing.
I Told You I Could Cook, But I Was Only Cod-Ding

Soaked salt cod; about 450g/1lb
600 ml Milk
1 Clove garlic; crushed
1 Bay leaf
1/4 Onion; peeled
1 sm Loaf of bread; crusts removed
1 pn Ground cumin; garam masala, turmeric and medium curry powder
4 tb Balsamic vinegar
175 g American easy cook rice
Half an avocado; peeled
1 bn Salad onions
1 Red scotch bonnet pepper; seeded and finely chopped
1 1/2 Lemons and finely grated zest of 1 lemon; juice of
2 Plantain; peeled
Vegetable oil for deep frying
Finely grated zest of 1 lime
1 sm Bunc mixed fresh chives; chervil, parsley and coriander, chopped
3 tb Olive oil
Salt and pepper

1 Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion in a pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender and flaking easily. Drain the cod, remove the bones and place the flesh in a food processor.

2 Break the bread into small pieces and add to the food processor with the ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of the poaching liquid and blitz.

3 Heat the balsamic vinegar in a pan and simmer until the liquid has reduced to a syrupy consistency.

4 Cook the rice according to the packet instructions. Once cooked, drain the rice and cool quickly under cold running water.

5 Finely dice the avocado and finely slice the white ends of the spring onions. Add to the rice with the chopped pepper and juice of one lemon. Season. Cut one of the plantains into very thin slices and the other into chips.

6 Fill a deep pan one third full with vegetable oil and heat. Add the plantain slices and deep fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper.

7 Deep fry the chips until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper.

8 Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2 lemon and olive oil and toss together.

9 Drizzle the balsamic syrup over a plate and top with the herb mixture. Add the rice and arrange the cod on top. Sit the plantain slices on top. Serve the plantain chips in a bowl.