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.
- 1 head green garlic (see note)
- 1 dried ancho chilli, soaked in cold water for 15 minutes then drained (see note)
- 250 gm piece salt cod, soaked in three changes of water in refrigerator over 24 hours
- 125 ml extra-virgin olive oil (½ cup)
- 1 lemon, juice only
- 1Heat 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.
- 2Dry ancho chilli on absorbent paper, grill for 2 minutes or until it begins to blacken, then coarsley chop.
- 3Grill salt cod for 5 minutes or until it begins to blacken, cool slightly and tear into small pieces, discarding bones and skin.
- 4Combine 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.
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