COD MARINATED IN LIQUORICE
‘Baccalà’, or Salt Cod (not to be confused with dried cod, which is very different), is not considered particularly glamorous. Historically it was food for the poor as it was cheap and in abundant supply – the salt cure preserved the fish so it could be kept for several months. However, the salting has another practical side: cod flesh is very flaky but salting keeps it firm so that it holds its shape when cooked.
Salt cod is typically soaked for about 3 days to rinse off all the salt but in this recipe, I’ve made my life – and yours – easier, so I’ve lightly salted plain cod fillet myself for just 3 hours so that it still has that beautiful firm flesh but you don’t have to wait for it (or have the smell of the salty fish in your house). I then marinate it in three different types of liquorice: sticks, for their bitter aroma, powder for its sweetness, and liqueur, which softens and partially cooks the fish (for more on liquorice see page 237). With a final punch from the red chilli and a touch of luxury from the Prosecco, for me this is a perfect dish.
SERVES 4
900g black cod fillet, with skin
70g coarse sea salt
30g fine sea salt
FOR THE MARINADE
50ml dry Prosecco
100ml liquorice liqueur
3 liquorice sticks
½ tsp liquorice powder
25g clear honey
1 red chilli, halved
Remove any bones from the cod fillet, place in a shallow dish and cover it with a mixture of the two salts. Set aside for 45 minutes.
Meanwhile, in a shallow dish large enough to hold the cod flat, mix together all the ingredients for the marinade.
Rinse the cod with cold water then pat dry and place in the marinade. Turn the fish several times to ensure it is well coated, then leave to marinate for about 12 hours.
Preheat the oven to 200.C /fan 180.C /gas 6. Drain the cod from the marinade and place in a roasting tin lined with baking paper. Bake for about 5 minutes until slightly pink in the middle then place under a very hot grill for about 3 minutes to finish the cooking –
watch it carefully to make sure it doesn’t burn. Serve immediately
