Recipe courtesy of Emeril Lagasse
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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.

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