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| What You Need: |
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1 pound salt cod, skinless and boneless
3 tablespoons olive oil
4 cloves garlic, peeled and crushed
Pinch of red pepper flakes
1 cup Chicken Stock (simmered with 1-inch piece lemon peel) or use canned
1 egg, beaten
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| How To Cook: |
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1. Cut the salt cod into 1-inch-wide serving pieces and rinse well. Soak for 24 hours or more, rinsing with fresh water several times.
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2. Cook the salt cod in fresh water for about 15 minutes, or until it can be easily flaked, but leave the pieces whole. Drain and let cool, discarding the liquid.
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3. Heat a large frying pan and add the oil and crushed garlic. Saute over medium heat until the garlic barely begins to brown.
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4. Add the red pepper flakes, the drained cod, and the Chicken Stock. Bring to a simmer while shaking the pan gently.
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5. With a pancake turner, remove the cod to a platter. Turn off the heat, add the beaten egg and return to low heat.
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6. Stir the liquid constantly until the sauce begins to thicken. Remove from the heat and immediately pour over the fish and serve.
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