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What You Need: |
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1 pound salt cod
4 ounces salt pork, cut into ¼-inch dice
1 cup finely chopped onions
1 teaspoon finely chopped fresh hot chilies
A 1-pound 2-ounce can of akee (about 1 cup), thoroughly drained (see Glossary)
A pinch of crumbled dried thyme
Freshly ground black pepper
1 firm ripe tomato, cut lengthwise into 8 wedges
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How To Cook: |
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1. Starting a day ahead, place the cod in a glass, enameled or stainless-steel pan or bowl, cover it with cold water, and soak for at least 12 hours, changing the water 3 or 4 times.
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2. Drain the cod, rinse under cold running water, place it in a saucepan, and add enough fresh water to cover the fish by 1 inch. Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.)
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3. Reduce the heat to low and simmer uncovered for about 20 minutes, or until the fish flakes easily when prodded gently with a fork. Drain thoroughly. With a small knife, remove and discard any skin and bones and separate the fish into coarse flakes. Set aside.
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4. In a heavy 8- to l0-inch skillet, fry the salt pork over moderate heat, turning the dice about with a spoon until they are crisp and brown and have rendered all of their fat. Discard the pork.
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5. Add the onions and chilies to the rendered fat in the skillet and, stirring frequently cook for about 5 minutes, until they are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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6. Add the flaked cod, akee, thyme and a few grindings of pepper, and cook for a minute or two, to heat them through.
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7. To serve, transfer the entire contents of the skillet to a heated platter and garnish with the wedges of tomato.
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