Double-peeling broad beans is a matter of personal taste. If you
like, peel only the largest ones and leave the skins on the smaller
ones to add texture to the dish. You'll need to begin this recipe a
800 gmsalt cod, soaked overnight in three changes of cold water250 mldry white wine4thyme sprigs2fresh bay leaves60 ml(¼ cup) olive oil½Spanish onion, thinly sliced2garlic cloves, thinly sliced2dried chorizo, thinly sliced diagonally25 mlsherry vinegar300 gmpodded broad beans (about 500gm unpodded)1½ cupscoarsely torn flat-leaf parsley1 cupcoarsely torn mint
Drain salt cod, rinse under cold running water and combine with wine and herbs in a large saucepan, cover generously with cold water and bring to the boil over high heat. Reduce heat to medium and simmer until cod is just tender (15-20 minutes), drain (discard herbs) and, when cool enough to handle, coarsely flake salt cod (discard skin and bones), transfer to a bowl and set aside.
Meanwhile, heat olive oil in a large frying pan over medium-high heat, add onion and garlic, sauté until beginning to soften (2-3 minutes), add chorizo and sauté until golden and crisp (2-3 minutes). Remove from pan with a slotted spoon and add to salt cod. Add sherry vinegar to pan, swirl to combine, season to taste and set aside.
Meanwhile, blanch broad beans until just tender (1-2 minutes), then refresh, peel and add to chorizo mixture. Add herbs, drizzle with sherry vinegar mixture, toss to combine and serve.