Recipe courtesy of Emeril Lagasse
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 ounces salt cod
  • 2 quarts milk
  • 6 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 1 1/4 cups peeled, seeded, and chopped tomatoes
  • 1/4 cup finely chopped cilantro
  • 1/2 cup finely chopped parsley
  • 2 tablespoons minced garlic
  • Pinch crushed red pepper
  • Salt and black pepper
  • 2 eggs, beaten
  • 1/4 cup bread crumbs
  • 1/2 cup flour
  • Essence, recipe follows
  • 1/2 pound chorizo sausage, finely chopped
  • 1 cup fresh fava beans, blanched and peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 6 ounces salt cod
  • 2 quarts milk
  • 6 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 1 1/4 cups peeled, seeded, and chopped tomatoes
  • 1/4 cup finely chopped cilantro
  • 1/2 cup finely chopped parsley
  • 2 tablespoons minced garlic
  • Pinch crushed red pepper
  • Salt and black pepper
  • 2 eggs, beaten
  • 1/4 cup bread crumbs
  • 1/2 cup flour
  • Essence, recipe follows
  • 1/2 pound chorizo sausage, finely chopped
  • 1 cup fresh fava beans, blanched and peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
Essence (Emeril's Creole Seasoning):
  • 1 tablespoon onion powder
  • 2 1/2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried leaf oregano
  • 2 tablespoons garlic powder
  • 1 tablespoon dried thyme
Essence (Emeril's Creole Seasoning):
  • 1 tablespoon onion powder
  • 2 1/2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried leaf oregano
  • 2 tablespoons garlic powder
  • 1 tablespoon dried thyme

Directions

Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in the a fresh quart of milk and refrigerate for another 24 hours.

Remove the fish and rinse under cold water. Julienne the fish and set aside. In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add 1/4 cup of onions, bell peppers, and celery. Season with salt and pepper. Saute for 1 minute. Add 1/4 cup tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. Saute for 1 minute. Season with crushed red pepper, salt and pepper. Add the cod and saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per cake. Season the flour with Essence. Dredge the cakes in the seasoned flour and set aside. In a saute pan, render the chorizo for 3 minutes. Add the fava beans, remaining onions, tomatoes, garlic, cilantro and parsley. Season with salt and pepper. Saute for 2 minutes. Add the white wine and chicken stock. Simmer for 2 minutes. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate. Season with Essence.

To assemble, Spoon the stewed fava beans in the center of a plate. Lay the salt cod cake on top of the fava beans. Garnish with parsley.

Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in the a fresh quart of milk and refrigerate for another 24 hours.

Remove the fish and rinse under cold water. Julienne the fish and set aside. In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add 1/4 cup of onions, bell peppers, and celery. Season with salt and pepper. Saute for 1 minute. Add 1/4 cup tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. Saute for 1 minute. Season with crushed red pepper, salt and pepper. Add the cod and saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per cake. Season the flour with Essence. Dredge the cakes in the seasoned flour and set aside. In a saute pan, render the chorizo for 3 minutes. Add the fava beans, remaining onions, tomatoes, garlic, cilantro and parsley. Season with salt and pepper. Saute for 2 minutes. Add the white wine and chicken stock. Simmer for 2 minutes. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate. Season with Essence.

To assemble, Spoon the stewed fava beans in the center of a plate. Lay the salt cod cake on top of the fava beans. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

IDEAS YOU'LL LOVE

Salted Cod Ceviche

Salt Cod Beignets

Recipe courtesy of Laura Calder

Salt Cod Salad

Recipe courtesy of Young Sun Huh

Salt Cod Brandade

Baccala Fritto: Fried Salt Cod

Recipe courtesy of Mario Batali

Cod Fish Cakes

Recipe courtesy of Emeril Lagasse

Salt Cod Balls: Polpette di Baccala

Recipe courtesy of Mario Batali

Salt Cod with Polenta: Baccala alla Vicentina

Recipe courtesy of Mario Batali

Portuguese Rice and Salt Cod Salad

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here