👨‍🍳 조리법

1. 1

   To rehydrate the salt cod: Place the salt cod in a large bowl and cover with cold water. Soak for at least 12 hours, changing the water 2-3 times. Drain and rinse well.

2. 2

   In a saucepan, cover the rehydrated cod with fresh water. Bring to a simmer and cook for 10-15 minutes, or until the cod is tender and flakes easily. Drain, let cool slightly, then flake the cod into bite-sized pieces, removing any bones or skin.

3. 3

   While the cod is cooking, prepare the plantains. Peel the green plantains and cut them into 1-inch thick rounds.

4. 4

   Heat about 2 cups of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices for about 3-4 minutes per side, until lightly golden. Do not overcrowd the pan; fry in batches if necessary. Remove from oil and drain on paper towels.

5. 5

   Using a plantain press, mallet, or the bottom of a heavy glass, flatten each fried plantain slice into a disc about 1/2 inch thick. Be careful as they will be hot.

6. 6

   Reheat the remaining oil in the skillet. Fry the flattened plantains again for about 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels. Season lightly with salt.

7. 7

   In a separate skillet, heat 1-2 tablespoons of oil over medium heat. Add the sliced onion and bell pepper (if using) and sauté until softened, about 5 minutes.

8. 8

   Add the minced garlic and tomato paste, cook for 1 minute until fragrant.

9. 9

   Add the flaked salt cod to the skillet. Stir gently to combine with the aromatics. Cook for about 5-7 minutes, stirring occasionally, until the cod is heated through and slightly crisped.

10. 10

    Stir in the lime juice and black pepper. Taste and adjust seasoning if needed.

11. 11

    Serve the crispy banan peze alongside the morue mixture. Garnish with fresh parsley.