This anisette liqueur sauce is such a perfect match for my salt cod dinner with golden fried artichokes! Attention: be ready for some ballsy flavors here…
This one does look good for a frozen meal, right?
I place this anisette liqueur sauce dish in front of my hubs last night for dinner. And that’s what he said right off the bat. It’s funny, I truly hadn’t realised it until then.
He’s right: I bought a huge frozen cod ‘loin’, soaked it for an hour or two in water, chopped it in half and used one piece to make another Spanish delicacy by the name of bacalao encebollado.
So I stored the other half of the salt cod in my fridge for 2 more days and finally used it for this recipe below.
And yes, the artichoke hearts are also frozen. But I must admit that the ones I can buy here are pretty decent and a good alternative. Especially since I can’t find any fresh artichokes around here.
Frozen salt cod. And frozen artichokes?
Still makes a darn good meal though!
Easy Anisette Liqueur Sauce for Salt Cod & Artichokes
So there it was: salt cod and a couple of artichoke hearts.
And I also had a handful of black olives left in my fridge, together with some fresh flat leaf parsley. I first wanted to add white wine to this dish. But then I saw the almost empty bottle of anisette in my kitchen cupboard.
So I changed my mind and thought it would just be great here. Especially that anisette flavor in combination with the artichokes. I also added fennel seeds as well, some lemon as well to add a fresh touch.
Delicate flavors make a delicate dish. And we loved it!
Do you love artichokes?
Then also try out my fried artichokes appetizer with cilantro mayo!
Easy Anisette Liqueur Sauce Recipe
This anisette liqueur sauce is such a perfect match for my salt cod dinner with golden fried artichokes! Attention: be ready for some ballsy flavors...
- 12,5 oz salt cod (350 g), fresh or frozen
- 7 oz frozen artichokes (200 g)
- 1 medium garlic cloves peeled
- 1/2 glass anisette liqueur
- a handful black olives
- a handful fresh parsley
- 2 slices fresh lemon
- ½ chicken bouillon cube
- 1 tsp fennel seeds
- olive oil
Put the salt cod in a high baking dish (or another large container) and add cold tap water until the fish is fully submerged. Let the cod soak in the water for at least 8 hours in the fridge to get rid of the salt. Refresh the water twice.
Once the salt cod has soaked enough, get rid of the water and pat the fish dry with a couple of sheets of kitchen paper. Let the frozen artichokes thaw. Then slice them in half.
Cut it into 2 even pieces. Pour a little olive oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the cod steaks skin side down first.
Season with a pinch of pepper. Bake the cod for 3 minutes, then flip it over and bake it on the other side for 3 more minutes until a little golden.
Remove the cod from the pan and let it rest on a large plate. Don’t wipe the pan clean. Add extra olive oil and the whole garlic clove.
Bake the garlic for 3 minutes over medium-high heat. Then add the artichokes to the pan.
Fry them on all sides for a couple of minutes until golden. Season with a little pepper and half of the crumbled chicken stock cube. Add the fennel seeds and the baked cod steaks to the pan.
Turn the heat lower and add the anisette, 4 tablespoons of olive oil and the lemon slices.
Put a lid on the pan and let the artichokes and cod simmer in the sauce for 6 to 8 minutes. Then ad the fresh parsley and the black olives.
Stir carefully and check the seasoning. Add extra pepper or more of the chicken stock cube to taste if necessary. Scoop the artichokes and cod onto deep plates and drizzle with the remaining anisette sauce. Serve hot.