Ingredients:
-1 dried choricero chiles
2 hard boiled egg yokes
250 Gram(s) salt cod (soaked for 24 hours)
2 large chopped serrano ham |
Directions: De-seed and soak the chile peppers, When soft, blend into a paste and sieve.
Puree the peppers with 2 hard boiled eggs yolks to make a medium thick sauce.
Poach the cod. Remove bones and skin. Flake into large pieces.
In some oil stew the onions, garlic, ham and parsley.
Add mixture to cod in a baking tray.
Pour over the chile pepper sauce.
Cover and bake until hot.
Contributor: Sophie Grigson
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