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A traditional salt cod salad recipe that can be served hot or cold, featuring vegetables and pickled items to enhance the flavor.
Recipe Video
Ingredients
- 1,2kg de Salted, shredded salt cod
- 2large units de Potatoes
- 1/2unit de Red onion
- 1/2unit de Red bell pepper
- 1/2unit de Yellow bell pepper
- 1/2cup de Parsley and Chives (fresh herbs)
- 1unit de Bode pepper (or similar hot chili)
- 7cloves de Garlic
- Freshly ground black pepper
- Juice of lemon
- 0,233cup (200ml + 1/3 cup for olives) de Olive oil
- 1/3cup de Gordal olives (pickled)
- 1tablespoon de Capers
- Milk
- Water
Instructions
Desalt the salt cod by soaking it in water overnight, changing the water twice.
Dica: Do not fully desalinate it, as the flavor will be lost during cooking.
Cook the salt cod in equal parts water and milk for about half an hour, until it has lost much of its saltiness but retains some.
Dica: Do not discard the cooking liquid, as it will be used to cook the potatoes.
Remove the cod from the liquid, let it cool slightly, and shred it by hand, removing any bones and skin pieces, keeping larger chunks if preferred.
Dica: Shredding by hand helps you feel and remove any remaining bones.
Dice the potatoes into very small cubes and cook them in the reserved milk and water mixture from the cod cooking for approximately 10 minutes, until 'al dente'.
Dica: The potatoes should not be too soft or too hard.
Prepare the vegetables by dicing half a red onion, half a red bell pepper, and half a yellow bell pepper into small cubes, and finely chop one hot chili, including the seeds (if you want it spicy). Mince seven cloves of garlic.
Dica: Remove the veins and seeds from the bell peppers before chopping.
In a large skillet (preferably cast iron), heat 200 ml of olive oil to a low/medium temperature, between 175ºF and 212ºF (80ºC and 100ºC).
Dica: Do not let the oil get too hot.
Add the minced garlic, chopped chili pepper, black pepper, and one tablespoon of capers to the olive oil, allowing this mixture to infuse the oil for about 5 minutes over low to medium heat.
Dica: Let the garlic cook slowly to release its flavor into the oil.
Slightly increase the heat and add 1/3 cup of Gordal olives, allowing them to fry nicely and release their brine into the oil.
Dica: The olives should become very hot.
Add the red onion and sauté until translucent. Then, add the bell peppers and cook for another 3 to 4 minutes.
Add the pre-cooked potatoes to the sauté mixture so they absorb the flavor of the seasoning.
Dica: The goal is to soften and season the potato, not fry it.
Add the shredded salt cod, mix all ingredients, and let it simmer over low to medium heat for 5 to 8 minutes to allow the flavors to harmonize.
Dica: Check the salt level at this point; if the cod was desalted too much, adjust with salt and black pepper.
Turn off the heat and finish by incorporating half a cup of chopped fresh herbs (parsley and chives) and the lemon juice.
Dica: The lemon juice should only be added after turning off the heat.
Serve the salad hot (or cold, if preferred), garnishing with extra olives on top.
Dica: It can be served as a main course, a side dish, or even in sandwiches.
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Cuisine Type
brasileiraRequired Equipment
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