Tag Archives: Cod

Del Mar Salt Cod Arepa

Good morning friends!!  So this past month I was asked to help CFE International in coming up with some new recipe ideas for their fantastic salt fish products!  For those not in the know…’Salt-Fish’ is traditionally known as Bacalao and is a way to preserve freshly caught fish popular in Puerto Rico, Spain, Portugal and much of the Caribbean.

So I decided to take a popular Baja-Mexican spin on it and toss the light and flakey fish with a spicy pico de gallo and serve it almost torta style with a quick soft and pillow like arepa!  We’re learning new cuisine all day in this one, huh? 😉

Now we had these as a fresh, light and healthy dinner but I think these would be great this coming summer as finger food appetizers at the pool or even serve the spicy cod filling along with tortilla chips are crackers as a dip with your cervezas!  Enjoy!

Here in Texas, you can find the Cristobal product in the frozen section at your local Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger and Los Altos Ranch Market.  So I’d say it’s quite convenient!!

CFE International

 

The Starting Lineup

  • 1 lb salt cod, rinsed and soaked overnight
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeno, seeded and minced
  • 1 habanero, minced
  • Juice of 2 limes
  • Pinch of kosher salt

Arepa’s

  • 2 cups pre-cooked P.A.N white cornmeal
  • 2 1/2 cups warm water
  • 1 tsp salt

Garnish

  • Avocado slices
  • Lime Mayo (1 cup mayonnaise, juice of 1 lime, 1/2 tsp cumin, pinch of salt)

arepaPrep

This meal begins the night before..is it hard?  No.  Is it a must?  Oh yes…

Start by rinsing your salt cod under running water and place into a large bowl.  Fill with water to cover and top with plastic wrap.  Place in your refrigerator roughly 24 hours prior to preparing the dish.  You will want to change the water about 3 times during these 24 hours to rid all of the excess salt.

Party time!  Ok, place the soaked cod and enough water to cover in a stockpot over med-high heat and bring to a simmer on the stovetop.  Change the water and bring to a simmer 3-4 more times or until desired saltiness is achieved.

Place the now de-salted and cooked cod into a large bowl, shred with two forks and allow to cool.

Next, simply chop and dice up the tomatoes, onion, cilantro and hot peppers.  Add these to the cooled fish along with the juice of two limes and a pinch of salt.  Toss together, cover and place in the refrigerator to allow the flavors to meld.

On to the Arepas!

In another large bowl (meanwhile heat a cast-iron skillet to medium heat), stir the water and salt together until the salt dissolves.  Next pour in the cornmeal a little at a time, working with your fingers, to form a pliable dough.

Divide into 8 dough-balls and then pat into “hockey-puck” shapes.

In your heated pan, add the arepa dough (about 2-3 at a time) and cook for 4-5 minutes on each side for a golden brown.  Transfer to a plate and set aside.  *If not using a cast-iron or other non-stick pan, add about 1 tbsp. of vegetable oil to your hot pan and once cooked transfer to a paper-towel lined plate.

PAN

Slice in half (similar to an English muffin) and dollop a good amount of the lime-mayo on each side.  Spoon on a good amount of the tangy and spicy cod filling and top with a few slices of sliced avocado.  Bring that arepa together and chow down with a cold one my friends!!

ArepaFinish

IGCod

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