Here is a great Spanish fish recipe for the summer: a gorgeous piece of chilled salt cod with white bean salad topped off with bits of crunchy baked chorizo…
All this in a lovely pool of classic gazpacho soup!
This sunny summer dish is so super easy to prepare.
Do try it!
Living in Tenerife makes it possible for me to cook with salt cod a lot.
I have 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.
Cooking with Salt Cod
Do you like salt cod?
It has 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.
Beans & Chorizo
So here is 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 look spectacular and complex.
But even if you are not a kitchen hero, you will pull this one off without a single shred of a 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.
Dried or Frozen
Are you using dried salt cod?
Then make sure to soak it for at least 24 hours in cold water. Change the water a couple of times.
This will desalt the cod and rehydrate it at the same time.
Are you ready for a treat?
Give this salt cod with white bean salad a go!
Enjoy!
Salt Cod with White Bean Salad Recipe
Here's a great Spanish summer recipe!
- 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
- pepper
- salt
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Let the frozen cod thaw in the fridge overnight. Slice it in half if you bought one large piece.
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Place the chorizo on baking paper. Cover with another sheet of the paper. Bake the chorizo in a preheated oven at 356°F (180°C) for 5 minutes. Not longer or it will burn. The chorizo should be crunchy.
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Pour the cooked white beans in a sieve or colander. Rinse them under cold running tap water. Let the beans drain a bit. Then transfer them to a large mixing bowl. Chop the baked chorizo up. Add it to the beans together with the chopped red onion.
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Stir the beans. Add the chopped parsley. Sprinkle with olive oil. Season with pepper and salt.
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Stir the bean salad well. Place it in the fridge to cool. Pour 3 tbsps of olive oil in a non-stick pan. Add the sliced garlic.
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Place the pan over medium-high heat. Let the garlic fry for 4 minutes. Then remove the garlic and place the cod in the hot oil skin side down. Fry the cod for 3 to 4 minutes until the skin starts to look golden. Then cover the pan. Turn the heat to medium-low.
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Let the cod cook for 8 minutes. Then remove the pan from the heat and let the fish cool. Divide the gazpacho over deep plates. Top with the bean and chorizo salad. Place a cod steak on top. Sprinkle with extra freshly chopped parsley and serve.
