Fresh cod ‘salt fish’, with cucumber and mint gazpacho

By Andi Oliver
From Saturday Kitchen

Ingredients

For the Fresh Cod “Salt Fish”

• Cod fillets: 2 (150g/5½oz each), skin on and pin boned
• Sea salt: 100g/3½oz
• Bay leaves: 3, torn
• Thyme sprigs: 3
• Curry leaves: 20
• Lime leaves: 2, torn

For the Curried Fennel

• Olive oil: 2 tbsp
• Unsalted butter: 25g/1oz
• Cumin seeds: 1 tsp
• Black mustard seeds: ½ tsp
• Turmeric: 1 tsp
• Fennel: 1, thinly sliced
• Onion: 1, thinly sliced
• Garlic cloves: 2, thinly sliced
• Chicken stock: 100ml/3½fl oz

For the Cucumber, Mint, Jalapeño Gazpacho

• Cucumber: 1, chopped
• Granny Smith apples: 2, cored and chopped
• Fresh jalapeños: 2, chopped
• Tarragon: 1 small bunch
• Parsley: 1 small bunch
• Chervil: 1 small bunch
• Mint: 1 small bunch
• Gooseberries: 200g/7oz
• Lime: 1, peeled
• Chives: 1 bunch
• Avocado: 1, chopped
• Spring onions: 1 bunch

To Serve

• Avocado: 1, chopped
• Cucumber: ¼, finely chopped
• Gooseberries: 100g/3½oz, thinly sliced
• Jalapeño: 1, finely chopped
• Granny Smith apple: 1, cored and chopped
• Chives: 1 tbsp, chopped
• Lime juice: from 1 lime

Method

For the Salt Fish

1. Cure the Cod: In a deep tray, combine the cod fillets with all the other curing ingredients. Allow the cod to cure for 30 minutes, but do not exceed 1 hour.
2. Rinse: Before cooking, rinse off the curing mixture from the cod.

For the Curried Fennel

3. Heat the Pan: In a lidded sauté pan, heat olive oil and butter over medium heat.
4. Add Spices: Once the oil is hot and the butter has melted, add cumin seeds, mustard seeds, and turmeric. Sauté for 1–2 minutes.
5. Add Vegetables: Incorporate the sliced fennel, onion, and garlic into the pan. Cook for an additional 1–2 minutes.
6. Add Stock: Pour in the chicken stock and let it simmer for 3–4 minutes.
7. Cook the Cod: Place the cured cod on top of the vegetable mixture. Cover the pan with a lid and cook for 8–10 minutes, depending on the thickness of the fish.

For the Cucumber Gazpacho

8. Blend Ingredients: In a high-speed blender, combine all gazpacho ingredients and blend until smooth.
9. Prepare for Serving: Transfer the gazpacho into a squeezy bottle for easy serving.

To Serve

10. Mix Salad Ingredients: In a bowl, combine the chopped avocado, cucumber, gooseberries, jalapeño, apple, chives, and lime juice. Mix well.
11. Plate the Dish: Serve the fennel and cod on a plate, with the cucumber gazpacho on the side and the avocado mixture placed on top of the cod.