Salted and dried cod has been a staple of Mediterranean cooks for centuries. The French call it morue, the Italians, baccala and the Portuguese, bacalhau. Salt cod is the culinary legacy of adventurous southern European fishermen, who began reaping a harvest of North Atlantic cod during the 16th century. Because the catch would spoil on the long voyage back to Europe, fishermen salted and dried the cod to preserve it.
- 250gr butterbeans (already cooked)
- 250gr chickpeas (already cooked)
- 250gr kidney beans (already cooked)
- 250gr black eyed peas (already cooked)
- 250gr bread
- A pinch of turmeric
- 1 piece smoked dried Cod or if you can’t find it, Mackeral will do
- 2 carrot
- 1 Onion
- 2 Garlic
- 2 bay leaves
- Olive oil
- Piri Piri sauce
- Tomato puree
- 1 lemon
- Prepare the stock by boiling the carrots, celery, onion, garlic, smoked mackerel, tomato puree, lemon, salt, pepper, bay leaves until reduced.
- Once strained, soak the bread in it for 10 minutes.
- In the meantime, fry some garlic in a pan till golden.
- Then add the bread mixture to the pan and cook for another 5 minutes.
- Once cold, blend it with a blender.
- Add water and a pinch of turmeric or saffron in a sauce pan, add the cod, bring it to the boil and cook for 10 minutes.
- In a bowl, mix all the different types of beans together with a bit of coriander, piri piri sauce, lemon, salt and pepper.
- Time to plate – pour the bread sauce, then the beans and finally the braised cod.
- Garnish with coriander