In Spain, they use nyora peppers, a dried round pepper with a slightly sweet and smoky flavour, in this dish. You will need to begin this recipe 1 day ahead.
Ingredients
Method
Main
1.Heat a chargrill plate over high heat, cook garlic, cut side down, for 3 minutes or until it begins to soften and blacken, cool, then remove cloves, discard outer skin and stems and thinly slice.
2.Dry ancho chilli on absorbent paper, grill for 2 minutes or until it begins to blacken, then coarsley chop.
3.Grill salt cod for 5 minutes or until it begins to blacken, cool slightly and tear into small pieces, discarding bones and skin.
4.Combine garlic, ancho chilli and cod in a bowl, add oil and lemon juice, combine well, then leave to infuse for about 30 minutes before serving. Serve with toasted bread.
Note If green garlic is unavailable, substitute with regular garlic. Mexican ancho chillies are available from The Essential Ingredient, Herbie’s Spices and select delicatessens.
Notes
