Monday, 13 April 2009
Salt cod with fennel and saffron
Back in January I saw these recipes from Skye Gyngell, and thought the salt cod with fennel, tomato and saffron looked fantastic. Then it took me 3 months to find a supplier of salt cod. Everything was lined up to be delicious - tomatoes, onions, fennel, chilli, saffron, white wine and salt cod. I crushed some butterbeans with parsley, lemon juice and garlic. And yet, and yet... It just wasn't there. I think the pieces of cod needed to bake in the sauce for maybe half an hour, maybe longer, in order to have a proper flavour exchange and get to real succulence. As it was, the fish just sat in the sauce without being really connected to it. At least now I know where to get the salt cod, so I can try again.