Recipe

Codfish Scaloppine With Sweet Peppers And Marjoram Recipe

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Ingredients

Directions

Step #1 Cut the salt cod into 1-inch-wide serving pieces & rinse well.
Step #2 Soak for 24 hrs or more, rinsing with fresh water several times.
Step #3 Cook the salt cod in fresh water for about 15 mins or until it can be easily flaked, but leave the pieces whole.
Step #4 Drain & let cool, discarding the liquid.
Step #5 Heat a large frying pan & add the oil and crushed garlic.
Step #6 Saute over med-heat/flame until the garlic barely begins to brown.
Step #7 Add the red-pepper flakes, the drained cod & the chicken stock which has been simmered with the 1-inch piece of lemon peel.
Step #8 Bring to a simmer while shaking the pan carefully.
Step #9 With a pancake turner remove the cod to a platter.
Step #10 Turn off the heat, add the beaten egg & return to low heat.
Step #11 Stir the liquid constantly until the sauce begins to thicken.
Step #12 remove this from the heat & as soon as possible pour over the fish & serve.
Step #13 This recipe serves about 4 as a main dish.
Step #14 Comments: I was told by one Basque old-timer that a meal that did not include a salt cod dish was not a Basque dinner.
Step #15 Special thanks to the Erreguible family at Louis' Basque Corner in Reno, Nev.
Step #16 , for this recipe.
Step #17 --.
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