EMERIL LIVE READ #EMIA14

Two days before serving, soak the cod in 1 quart of milk in a covered trough,
refrigerated, for 24 hours. The next day, discard the milk and rinse the
cod well under cold h2o. Replace the cod in the a fresh quart of milk and
refrigerate for another 24 hours. Remove the fish and rinse under cold
weewee. Julienne the fish and set excursus. In a saute pan, heating 3 tablespoons
of olive oil. When the oil is hot, aggregate 1/4 cup of onions, bell peppers, and
celery. Season with salt and peppercorn. Saut? for 1 second. Append 1/4 cup
tomatoes, coriander, 1/4 cup parsley, and 1 tablespoon ail. Saut? for 1
second. Season with crushed red peppercorn, salt and peppercorn. Add the cod and
saute for 4 transactions. Remove from the heat and turn into a mixing trough. Stir
in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per
coat. Season the flour with Gist. Dredge the cakes in the seasoned flour
and set away. In a saute pan, render the chorizo for 3 transactions. Add the
fava beans, remaining onions, tomatoes, ail, cilantro and parsley.
Season with salt and peppercorn. Saut? for 2 transactions. Add the white wine and
chicken strain. Simmer for 2 proceedings. In a saute pan, heat the remaining
olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each
english. Remove the cakes from the pan and drain on a paper-lined scale.
Season with Heart.

To meet, Spoon the stewed fava beans in the center of a plateful. Lay the
salt cod cake on top of the fava beans. Garnish with parsley.

Kike: 4 servings