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Salt cod for Lent

Traditional dish from the Matarraña combining desalted salt cod with seasonal vegetables, ideal for the days of Lent.

Ingredients

  • To taste

    Desalted salt cod

  • To taste

    Artichokes

  • To taste

    Eggs

  • To taste

    For the sauce: almonds, garlic, toasted bread, parsley.

  • To taste

    Oil

  • To taste

    A pinch of salt

  • To taste

    Flour

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STEPS COMPLETED

  1. Coat the salt cod in flour

  2. Fry the salt cod over high heat

  3. Meanwhile, boil the artichokes with a little parsley and lemon so they do not go dark, and also boil the hard-boiled eggs

  4. Once the artichokes are cooked, fry them coated in flour

  5. Arrange the salt cod and artichokes in a large casserole, placing a layer of artichokes on the bottom, then the salt cod, and another layer of artichokes on top

  6. Prepare a garlic-and-parsley picada with almond and dry bread in a mortar and pour it over the casserole

  7. Add water to almost cover the salt cod (you can use the last water from soaking the salt cod)

  8. Add the hard-boiled egg and a sprig of parsley to garnish

  9. Leave to simmer for about ten minutes

  10. Leave to rest for a few minutes and it is ready to serve

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