Living in Tenerife makes it possible for me to cook with salt cod a lot.
I’ve prepared quite a few salt cod recipes over the years since moving to Spain and both the hubs and me just can’t get enough of that salty stuff.
Do you like salt cod?
It’s got nothing to see with fresh fish. Salt cod is (like its name already suggests) salted, dried and cured. Therefore salt cod has to soak in water to rehydrate before you cook it. The water will make the fish meat moist again and remove the excess salt.
Mind you, salt cod still tastes quite salty. You either love it or hate it.
So here’s my latest creation: a gorgeous piece of chilled salt cod with a fresh white bean salad with flakes of crunchy baked chorizo. This fish dish might looks spectacular and complex. But even if you are not a kitchen hero, you will pull this one off without a single shred of doubt.
Salt Cod with White Bean Salad, Chorizo & Gazpacho
You can also prep this dish in advance.
Bake the chorizo, assemble the bean salad and fry the salt cod. It all has to cool down anyway because we are serving it as a cold salad. That does sound like the perfect summer dish to me!
I always use frozen salt cod.
If you use dried salt cod, make sure to soak it for at least 24 hours in cold water and change the water a couple of times. This will desalt the cod and rehydrate it.
- 10,5 oz salt cod (300 g), frozen
- 1 cup gazpacho (240 ml)
- 2,5 oz dried chorizo sausage (70 g), sliced
- 10,5 oz canned white beans (300 g)
- 2 tbsp red onion chopped finely
- a handful fresh parsley chopped
- 1 medium garlic clove sliced
- olive oil
- Let the frozen cod thaw in the fridge overnight. The day after slice it in half if you bought one large piece of cod.
- Place the chorizo on some parchment paper and cover with another sheet of parchment paper.
- Bake the chorizo in a preheated oven at 356°F (180°C) for 5 minutes. Not longer or it will burn and turn black. The chorizo should be medium crunchy.
- Pour the cooked white beans in a sieve of colander and rinse them under cold running tap water. Let the beans drain a bit and then transfer them to a large mixing bowl. Chop the baked chorizo up and add it to the beans together with the chopped red onion.
- Stir the beans and add the freshly chopped parsley and a drizzle of olive oil. Season with a pinch of pepper and salt.
- Stir the bean salad well and place it in the fridge to chill. Pour 3 tablespoons of olive oil in a medium non-stick pan and add the sliced garlic.
- Place the pan over medium-high heat and let the garlic fry for 4 minutes. Then remove the garlic and place the cod steaks in the hot oil skin side down.
- Fry the cod for 3 to 4 minutes until the skin starts to look a bit golden. Then place a lid on the pan, turn the heat to medium-low.
- Let the cod cook for 8 minutes. Then remove the pan from the heat and let the fish cool. Plate up: divide the gazpacho between deep plates. Top with the bean and chorizo salad and place a cod steak on top. Sprinkle with extra freshly chopped parsley and serve.