Salt Cod with White Bean Salad & Gazpacho
Here's a great Spanish summer recipe!
Ingredients
- 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
Instructions
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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.
