serves
4
prep
50 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
50
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 600 g salt cod
- ⅔ cup finely chopped flat-leaf parsley
- ⅔ cup finely chopped celery leaves
- pinch of finely chopped chives
- 4 garlic cloves, finely chopped
- 6 anchovy fillets, finely chopped
- freshly ground black pepper or dried chilli flakes
- 2 lemons, juiced
- 500 ml extra virgin olive oil
- polenta
You will need to begin this recipe two days ahead.
Instructions
Soak the cod in cold water for 2 days, changing the water 3 times a day.
Bring a saucepan of water to the boil and add the drained cod, boiling for 3 minutes. Drain and leave to cool briefly.
Pick the cod flesh from the skin and bones and place back in the saucepan with 1 litre of fresh water and bring to the boil. Boil for 20 minutes, or until the water reduces to 500 ml. Drain the cod, reserving the cooking water, and leave to cool.
Put the cod, herbs, garlic, anchovies and pepper or chilli to taste into the bowl of an electric mixer with a whisk attachment (alternatively, you could use electric hand beaters). Begin whisking and slowly add the lemon juice, followed by the cod cooking water. Gradually drizzle in the oil and continue whisking for approximately 20 minutes, until the mixture is fluffy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
