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What You Need:
(To Make: 3 to 6)
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1 pound salt cod
2 cups coarsely crumbled day-old French or Italian bread, trimmed of all crusts
¾ cup olive oil
¼ cup finely chopped fresh coriander (cilantro)
1 tablespoon finely chopped parsley
½ teaspoon finely chopped fresh mint
2 tablespoons paprika
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, peeled and cut lengthwise into halves
6 parsley sprigs
6 freshly poached eggs (optional)
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Translate this recipe:
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| How To Cook: |
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1. Starting a day ahead, place the cod in a glass, enamel or stainless-steel pan or bowl. Cover it with cold water and soak for at least 12 hours, changing the water 3 or 4 times.
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2. Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1 inch. Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.)
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3. Reduce the heat to low and simmer uncovered for about 20 minutes or until the fish flakes easily when prodded gently with a fork.
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4. Meanwhile, in a large bowl, combine the bread and ½ cup of the olive oil. Beat and mash them together until the bread has absorbed all the oil, then set aside.
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5. Drain the cod thoroughly. When it is cool enough to handle, remove and discard any skin and bones. Then shred the fish finely with your fingers or a table fork and place it in a mixing bowl.
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6. Add the coriander, chopped parsley, mint, paprika, salt, pepper and reserved bread, and beat vigorously with a large spoon until the ingredients are thoroughly combined. With lightly moistened hands shape the mixture into 6 flat round cakes, about 3½ inches in diameter and ½ inch thick.
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7. In a heavy 12-inch skillet, heat the remaining ¼ cup of olive oil over moderate heat until a light haze forms above it. Add the garlic and, stirring frequently, cook for 2 or 3 minutes, or until golden brown. Then remove and discard them.
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8. Add the codfish cakes to the garlic-flavored oil and cook over moderate heat for about 3 minutes on each side turning them carefully with a metal spatula.
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9. When they are a golden brown on both sides, transfer them to a heated platter, garnish with parsley sprigs, and serve at once. Traditionally, each cake is topped with a freshly poached egg before serving.
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