EMERIL LIVE SHOW #EMIA14 Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in the a fresh quart of milk and refrigerate for another 24 hours. Remove the fish and rinse under cold water. Julienne the fish and set aside. In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add 1/4 cup of onions, bell peppers, and celery. Season with salt and pepper. saute for 1 minute. Add 1/4 cup tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. saute for 1 minute. Season with crushed red pepper, salt and pepper. Add the cod and saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per cake. Season the flour with Essence. Dredge the cakes in the seasoned flour and set aside. In a saute pan, render the chorizo for 3 minutes. Add the fava beans, remaining onions, tomatoes, garlic, cilantro and parsley. Season with salt and pepper. saute for 2 minutes. Add the white wine and chicken stock. Simmer for 2 minutes. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate. Season with Essence. To assemble, Spoon the stewed fava beans in the center of a plate. Lay the salt cod cake on top of the fava beans. Garnish with parsley. Yield: 4 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (2495g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 894 (33%)|
|Amt Per Serving||% DV|
|Total Fat 99.3g||132 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 42.2g|
|Polyunsanturated Fat 16g|
|Cholesterol 2243.6mg||690 %|
|Sodium 5569.3mg||192 %|
|Potassium 3799.6mg||100 %|
|Total Carbohydrate 274.5g||81 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 256.5g|
|Protein 163.3g||233 %|
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Calories per serving: 2680
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