Active: 30 minutes; Total: 1 hour 10 minutes + desalination; Yield: 4 servings
Salt cod, preferably Norwegian; desalinate 24-hours; drain | 600 grams |
Wine, dry white | 250 milliliters |
Milk, whole | 250 milliliters |
Bay leaf | 1 |
Piquillo peppers, roasted | 3 |
Olive oil | 200 milliliters + |
Garlic; half minced | 2 cloves + |
Paprika | Pinch |
Cayenne | Pinch |
Cilantro; roughly chopped | 3 or 4 sprigs |
Onion; thinly sliced | 1 medium |
Eggs; lightly beaten | 4 |
Green onions; thinly sliced | |
Lemon | 1 |
- Combine the wine, milk, and bay leaf in a large saucepan half-filled with boiling water; plunge in the cod.
- After the liquid returns to a boil, cook for 10 minutes, then turn off the heat; drain and set aside.
- Combine the peppers, 200ml-oil, two-cloves garlic, paprika, and cayenne; blend until smooth, adding more oil, if necessary, to form a smooth sauce; set aside.
- Flake the cod, removing and discarding the skin and bones.
- Combine the cod in a medium bowl with 100ml-oil and cilantro.
- In a frying pan with a little oil, sweat the onion and remaining minced garlic.
- Add the flaked cod, cook for 2 to 3 minutes, then stir in the eggs; turn off the heat: the eggs should remain fairly runny.
- Arrange the cod and eggs on a plate, the pour the pepper sauce on top, and garnish with green onions and a squeeze of lemon.
- Serve with additional lemon wedges and a green salad.
Recipe mildly adapted from Portugal Recipes & Ingredients by Anaïs Bourny Delon.
