MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mule Drivers' Style Salt Cod (Ajo Arriero)
 Categories: Seafood, Potatoes, Chilies, Eggs
      Yield: 4 Servings

    400 g  Salt cod filet; soaked in
           - water for 48 hours, water
           - changed twice a day
      2 lg Pontiac potatoes; sliced
           - thin, cut in postage stamp
           - sized squares
      1 l  Olive oil
      4    Piquillo peppers *
      1 cl Garlic; fine chopped
      4 lg Eggs
      1 lg Handful flat-leaf parsley;
           - coarse chopped
           Sourdough; thickly sliced,
           - toasted, to serve

  Remove skin from salt cod and shred the meat off the bones,
  discarding skin and bones. Combine cod and potatoes in a large
  non-stick wok (see note) and pour over olive oil to cover. Bring
  the temperature of the oil up to a simmer quickly over medium heat,
  then reduce heat to low (about 90°C/195°F), so oil gently bubbles,
  and cook for 30 minutes or until tender. Using the back of two
  wooden spoons, mash fish and potato together into tiny pieces.
  Transfer to a strainer and stand for 20 minutes.

  Meanwhile, process peppers and garlic in a food processor, add eggs
  and combine.

  Return cod mixture to a clean wok, pour over pepper mixture and add
  parsley. Cook over low heat, stirring, using two wooden spoons to
  mash the mixture, then beat for 5 to 10 minutes or until thick and
  creamy and season to taste with sea salt and freshly ground black
  pepper.

  Serve warm, thickly spread over freshly toasted bread.

  * Piquillo peppers are small beak-shaped peppers (Piquillo meaning
  "little beaks" in Spanish), from the northern Navarra region, which
  have been smoked, hand-peeled and bottled in their own juices. They
  are available from select delicatessens. You may need to use a heat
  diffuser under your wok so it doesn't get too hot.

  Recipe FROM: http://gourmettraveller.com.au

  Uncle Dirty Dave's Archives

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