Salt cod mixture

Salt cod mixture

By
From
Cantina
Makes
450 g
Photographer
Chris Middleton

Salt cod was brought to Mexico at the time of the Spanish conquests in the early 1500s. Adhering to the Spanish tradition, it is typically served in dishes at Christmas time in Mexico. Here I have combined salt cod with potato and garlic to make a creamy flavoursome paste, which can be used to stuff jalapeños and make fritters. Both are coated and fried, creating a delectable textural contrast.

Ingredients

Quantity Ingredient
250g salt cod or white fish
400ml milk
1 small handful oregano leaves
150g small floury potatoes, peeled and halved
2 garlic cloves, grated
80ml olive oil
sea salt, to taste

Method

  1. If using pre-prepared salt cod, soak the fish in cold water for 24 hours, changing the water several times during this period. This will rehydrate as well as remove the excess saltiness from the fish. If preparing your own, prepare as on opposite page.
  2. Place the fish in a medium saucepan, cover with milk, add the oregano and gently cook over low heat for 10 minutes, until tender. Drain, reserving 80 ml of the milk.
  3. Boil the potato for 10 minutes or until tender. Drain. Return to the pan and cook over low heat until dry. While still warm, pass the potato through a mouli or potato ricer, if you have one, or finely grate onto a tray. Cover and set aside to cool.
  4. Flake the fish, discarding any bones or skin.
  5. Combine the fish, potato and garlic in an electric mixer fitted with a paddle attachment and mix to combine. Mixing continuously on low speed, gradually add the oil, and then the milk, to make a soft cake-like mixture. Season with salt. Refrigerate until required, or freeze for up to 48 hours.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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