Wednesday, October 6, 2010

Spaghetti with salt cod, chick peas and green pepper

Salt cod is easy enough to cook, but it's not cheap and takes a fair bit of preparation (4 days of desalting, including regular water changes, in this case) and I am therefore reluctant to just bin any leftovers. I had already made salt cod mayonnaise out of the leftover pil pil sauce and cooking oil, and I decided to double up by bulking out the small amount of leftover cod with some chick peas and half a green pepper, and combining it with pasta.

1/2 a packet of pasta
leftover salt cod (about 200g)
1/2 a jar of chickpeas
1/2 a large green pepper
olive oil
salt cod mayonnaise

  1. Cook the pasta in a large pan of boiling water. (I cooked the whole packet so I could make spaghetti fritters with the leftovers.)
  2. In the meantime, finely chop and fry the green pepper until it is done. Add the strained chickpeas to the pan, cook for a minute or two, then remove from the heat.
  3. Break the cod into flakes, removing any bones, and add to the chick peas and pepper.
  4. Strain the pasta, transfer to a large bowl, season with salt and add a little to prevent it from sticking. Pour the cod, chick peas and peppers over it, then dress with plenty of salt cod mayonnaise.

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