ReceptnaptárBroad bean salad with salt cod and spring onions
Fava bean salad with salted cod is a fresh, simple tapa of the Spanish spring: tender green fava beans, salty fish and spring onion with extra virgin olive oil. It is one of the best contrasting pairings in traditional Spanish cooking: the fish is salty, the beans sweet and grassy.
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Method
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- Soak the cod fillet in water to remove the salt, draining it at least once, at the second water change. Remove the bones, then flake it into thin pieces and put in a bowl with a good glug of olive oil.
- Chop the spring onions and shell the fava beans from their pods.
- Add the cod, toss well, then finish with a few pinches of freshly ground pepper and add salt to taste.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Aceitada de habas verdes con bacalao y cebolleta (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Soak the salted cod in cold water for at least 24 hours, changing the water 3-4 times, so it ends up pleasantly salty.
- Cook fresh fava beans in salted water for 3-4 minutes, and if they are large, slip off the outer skins too.
- Choose the oil carefully: in this dish every flavor counts.
Frequently asked questions
With frozen fava beans?
Yes, you can make it all year round with frozen ones; after thawing, blanch them briefly.
With fresh cod?
You lose the characteristic flavor of salted cod, but it is simpler with fresh fish and you need to use less salt.
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More spanish & portuguese ideas
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- Steamed Cockles with White Wine (Berberechos al vapor)
- Moqueca de peixe (Brazilian fish stew)
- Cod My Way
- Cod with mussels
- Salt Cod with Chickpeas and Spinach
- Cod with Potatoes and Spinach
- Homemade Anchovy Fillets in Olive Oil (Anchoas artesanas)
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