Peixe

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Emeril Lagasse

(see also Emeril's Caldo Verde)

6 oz. salt cod

2 quarts milk

6 tbsp. olive oil

1 1/2 cups chopped onions

1/4 cup chopped bell peppers

1/4 cup chopped celery

11/4 cups peeled, seeded and chopped tomatoes

1/2 cup finely chopped cilantro

1/2 cup finely chopped parsley

2 tbsp. minced garlic

Pinch crushed red pepper

Salt and pepper

2 eggs, beaten

1/4 cup bread crumbs

1/2 cup flour

*Essence - Rustic Rub

1/2 pound chouriço, finely chopped

1 cup fresh fava beans, blanched and peeled

1/2 cup white wine

1 cup chicken stock

Two days before serving, soak the cod in 1 quart of milk in a covered bowl and refrigerate for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Place the cod in a fresh quart of milk and refrigerate for another 24 hours. Remove the fish and rinse under cold water. Julienne the fish and set aside.

In a sauté pan, heat 3 tablespoons of olive oil. When the oil is hot, add 1/4 cup chopped onions, all of the bell peppers and all of the celery. Season with salt and pepper. Sauté for 1 minute. Add 1/4 cup tomatoes, 1/4 cup cilantro, 1/4 cup parsley and one tablespoon of garlic. Sauté 1 minute more. Season with crushed red pepper, salt and pepper. Add the cod and sauté for 4 minutes. Remove from the heat and turn into a mixing bowl.

Stir in the eggs and bread crumbs. Form the filling into four cakes, 1/2 cup per cake. Season the four fish cakes with Essence. Dredge the cakes in the seasoned flour and set aside.

In a sauté pan, render the chouriço for 3 minutes. Add the fava beans, the remaining onions, tomatoes, garlic, cilantro and parsley. Season with salt and pepper. Sauté for 2 minutes. Add the wine and chicken stock and simmer for 2 minutes more.

In a sauté pan, heat the remaining 3 tablespoons of olive oil. When the oil is hot, pan-fry the cod fish cakes for 2 minutes per side. Remove the cakes from the pan and drain on a paper-lined plate. Season with Essence.*

To assemble, spoon the stewed fava beans in the center of a plate. Place the salt cod cakes on top of the fava beans. Garnish with freshly chopped parsley.

Serves 4.