Curried Salted Cod with Avocado Potato Puree
By posting this recipe I am entering a recipe contest sponsored by CFE International and am eligible to win prizes associated with the contest. While I was not compensated for my time, I did receive free product samples. As always, all opinions are my own.
This Curried Salted Cod with Avocado Potato Puree looks like one heck of a mess on a plate, but, sometimes, don’t you think that messy food can be oh so tasty?
Say the word “chocolate” and those salivary glands in the back of my mouth start firing…
But, say the words “salted cod” or “bacalao” and nothing…no salivary over production whatsoever!
In fact, I hear salted cod and I think why not fresh cod?
So, when I was informed of the CFE International Saltfish Blogger Recipe Challenge, I was a tad bit skeptical of participating.
In fact, when I got the samples, the procrastinator in me figured I’d let them get very well acquainted with the walls of my freezer!
Then, in this last week of the challenge, that same procrastinator figured I’d stop watching It’s Alive with Brad on Youtube and get some research done on the whats and whys behind salted cod.
And, with each tidbit I learned, the more I wanted to know… I know am not the only one who gets that way right?
For one, I learned that salted cod is simply cod that’s been preserved with loads of salt. I didn’t know that cod that’s preserved this way, has to be “flushed” with water and rehydrated before cooking/eating by rinsing it with water and then soaking it in a bowl of water for 24 hours. During these 24 hours, it’s recommended that the water be drained and re-filled 3-4 times to draw out as much of the salty-ness of the cod. I came across croquettes and pot pies and dips featuring salted cod. But, again, I couldn’t help thinking why salted cod over fresh cod?
And, my question was answered when I finally ended up sauteeing a bit of the Cristobal Salted Cod fish to taste-test. Salted cod is more meatier and (quite pleasantly) not as fishy as it’s fresh counterpart. It’s still quite tender as long as it’s not boiled, as boiling it makes it tougher. I first used some of it to make some pan-fried, potato and salted cod patties with a bit of jalapeno, and while they were good, they just didn’t have as much flavor as I liked. So, I ended up making this super-easy, Curried Salted Cod with tomato paste, cumin and coriander and served it on a bed of Avocado Potato Puree (which, I figured was CFE International Inc competition worthy). I used the slightly salty nature of the salted cod fish to my advantage and did not add any salt to the Curried Salted Cod or the Avocado Potato Puree, and didn’t really miss it.
CFE International was founded as Canadian Fish Exporters, Inc., a U.S. corporation, in 1971. And, over the past 45 years, they have focused on the production and import/export of salted dried fish through brands such as Cristobal, Buena Ventura, Isla Brisa and BacalaRico. CFE International operates in compliance with U.S. HACCP regulations for seafood products and is an active sponsor of The Greater Boston Food Bank, Feeding South Florida, City Harvest of New York and Friends of Boston’s Homeless and their efforts to eliminate hunger.
Salted cod fish by CFE International Brands can be found at: 285 Farmers Market, Farmers Markets, H-Mart, Publix, and Nae Dae Mun Mk stores. If you’d like to learn more about CFE International, make sure to follow them on Facebook, Instagram, Twitter and Pinterest!
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Ingredients
Curried Salted Cod
- 1 small red onion chopped
- 4 cloves garlic chopped fine
- 1 cup Cristobal Salted Cod Fish rinsed, soaked, drained, flaked
- 6 oz tomato paste
- 2 tspns coriander
- 2 tspns cumin
- 2 tbsps olive oil
Avocado Potato Puree
- 2 medium boiled peeled and mashed, potatoes
- 1/2 ripe avocado
- 1/2 cup milk of your choice I used dairy free
- parsley to garnish with
Instructions
Curried Salted Cod
- **Make sure you have rinsed the salted cod fish first and then let it have soaked in a large bowl of water (in the fridge) for 12-24 hours - during which you have changed the water out 2-3 times or the fish will be too salty to enjoy.
- Add oil and onion to a pan and saute over a medium flame for about 7-10 minutes.
- Then add in the garlic, tomato paste, cumin, coriander and Cristobal salted cod and saute about 5 minutes and serve warm with Avocado Potato Puree.
Avocado Potato Puree
- Add mashed potatoes and avocado to a bowl and mash well with a fork - you could use an immersion blender if you want it really smoothie or throw in a blender with the milk.
- Add milk and mix well. Serve as a bed for the Curried Salted Cod. Garnish with parsley and enjoy.
Nutrition
Dear Shashi – I always learn so much here. I owe ya for an education! Seriously, I knew nothing about salted cod and I learned a ton here tonight. So thank you kindly. I love the bed of avocado potato puree you served it on – brilliant. I wish you all the best in this contest – hope you win. Two thumbs up for such an original, delicious and creative recipe using fantastic salted cod. Have a wonderful week my friend! XOXO
Have never seen salted cod over here…this dish does look very delicious. Must try that avocado potato puree. so pretty and comforting.
Yum! I love the color of that avocado potato puree. Thanks for describing the differences between salt cod and fresh. I have actually never tried it before. Adding to the list!
I have to be honest, the only way I’ve ever eaten salt cod is in my grandfather’s accras. But I love curry and that avocado mash sounds fabulous. I need to make this.
So I have to admit that I already knew a little bit about cod…because we live so darned close to Canada! 🙂 (Several of my curling friends are from Canada, so they know and love their cod!) But I had no idea the difference between fresh and salted cod. Interesting! Now I can start a conversation about salted cod with them and hold my own. But wait til I tell them about serving it over this avocado-potato puree! Now that sounds (and looks) like a winner to me. Thanks so much for sharing this one. I’ll have to keep an eye out for Cristobal!
Your recipe and dish looks like comfort food bliss! I’m going to try this new dish.
You had me going to back to my childhood. Mom use to make these salted fish delicacies but I never have made any! Like you I choose to go with fresh over salted. Plus I do remember my mom would soak them in water for what felt like forever.
Now you’ve got me intrigued to go back and check out the salted fish – can’t wait to explore more.
Your recipe sounds yum…
This is so interesting! What great information about salted cod. Would love to try this!
oh girl, this salty creamy smooth combo is rockin my world! you know i love seafood too. Will you bring it next week? hehe!
Definitely sometimes messy food is totally the best!! I am no stranger to salt cod. It is pretty much a staple around here. I only eat about once on year (on Christmas Eve). We have a traditional Newfoundland dish called fish-n-brewis which is essentially salt cod, potatoes and pork fat which has been fried. Salt fish cakes are pretty popular too. My mother in law’s fish cakes are super good! I love both with molasses (yes, molasses) – works so good with the salty cod. I’ve never had salted cod curried before, but I’m loving this and that potato puree is the perfect fit!! Good luck with the contest! This sounds absolutely amazing, Shashi!! XO
I’ve never had salted cod although I would love to try it but I would not really know where to get it around here. But that avocado potato puree sounds amazing, I’ve never would have thought of combining the two to make puree. I have to try it!
haha yup. I feel like the ugliest / messiest foods are always the tastiest! I am loving the sound of that avocado potato puree! Plus, that color!
Avocado potato puree, wow that’s new on me Shashi and I’m certainly intrigued!
Salted cod is not something I can recall ever trying but I know it’s a big thing over in Scandinavia. Places there like Norway and Sweden are on Lynne and I’d bucket list so I expect I’ll give it a try then.
That avocado potato puree is definitely something I would try a lot sooner though. 🙂
Salt cod is good stuff. Don’t see it around that much these days, alas. This is such an inventive recipe — really good. Thanks!
I’ve never worked with salted cod. I only tried once some salted cod cakes at the restaurant, and they were so good. And as I can imagine, I would love this dish as well. But what’s impressed me the most, is the side dish. I love potato mash, and I love mixing it with other ingredients (veggies mostly). But I would have never though of adding avocado. It’s genius. I need to try this ASAP (Even without cod);)
Love this healthy recipe. It is a perfect recipe for any day. Thanks for sharing. I have to try it soon 🙂