Another codfish recipe. Let me state that cod, to us, is like mana from heaven. Back on the block, it was a ubiquitous dish. If times were lean, we had it maybe two, three times a week.  and we never tired of it. Mainly because it’s something that can be paired with almost any other food, especially vegetables. We still cook it whenever we get the hankering for it—even though, salted cod is not a quickie dish to prepare. That’s because it has a LOT of salt. The salt is a preservative, and it goes back to the days of old when whaling ships would carry the cod encased in salt to prevent spoilage. That means that, even today, the cod has to be de-salted. This is simple enough: soak the cod for 8 hours or, better yet, overnight in a covered pan. It does not have to go in the refrigerator. You leave it out in the counter. Drain, then place cod in a pot or pan of boiling water to cover, and simmer gently for 15 minutes. Finally, drain the cod and, when cool, peel any skin and bones. Then flake so that it is ready to cook. Fortunately, most salt cod these days comes packaged and already peeled and boned, so that part is taken care of.

Today, we are pairing the cod with green peas. And here we get into linguistics. In Spain, green peas are known as guisantes. In Latin America and the Caribbean, they are called arvejas or arvejas verde. Phonetically it sounds like “al-veh-has.” By the way, verde means “green,” if you want to give it a more specific meaning. Also, note that in this recipe you can use fresh green peas or frozen. If fresh, they have to be shelled, which means they have to be removed from their pods and rinsed in cold water. With frozen green peas, just add them to the dish as is and cook with the cod, stirring frequently.

With this recipe we also use sasôn, a condiment and flavoring popular in Nuyorican cooking. Today you can find it in almost any supermarket or grocery. If, for some reason you don’t have sasón, then you can substitute a teaspoon of turmeric. So, you’re set. Go out there and impress everyone with your culinary skills, and a taste of the Caribbean.

BACALAO CON ARVEJAS.(Cod with Green Peas)

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 clove garlic, peeled and finely minced
1 pound cod, prepared for cooking (see above)
2 tablespoons flour
1½ cups green peas, fresh or frozen
¾ cup water or chicken broth
1 packet sasón

Instructions:

1. Heat olive oil in a large pan or skillet over medium-high heat.
2. Add onion and garlic and sauté until onion is soft and translucent.
3.  Add cod, lower heat to medium and cook, stirring constantly, about 3-4 minutes.
4.  Sprinkle with flour, add green peas and water or broth. Stir to combine.
5.  Stir in sasón, Cover and cook until liquid has thickened and is bubbling, about 4-5 minutes more.
   Yield: 4 servings.

In our family, we love fresh salmon whether it’s broiled, baked, or sautéed. To us, It’s one of life’s great culinary pleasures. Today’s recipe is one of the easiest ways to prepare this great seafood It’s simply breaded salmon steak. Now, salmon is often cooked as is in a butter-wine sauce but, in our crowd, we like the crunchy edge the breadcrumbs bring.

Let me add that this recipe can be prepared two ways: broiled or sautéed on the stovetop. Since it’s summer and it was a fairly hot day when we prepared the dish, we decided to cook it on the stove. Also, for the teetotalers among us, you will note that the recipe contains rum in the breadcrumb mixture, and we add wine while cooking on the stove. Do not be troubled. You will not be affected by the alcohol. You will not get a buzz. The alcohol content dissipates in the cooking.  All that remains is the flavor. So, don’t worry about Uncle Harry getting tipsy and pinching everyone’s bottom.

Final note: this recipe is from my first cookbook, Puerto Rican Cuisine in America, which is in its third printing. Enjoy the meal.

SALMÓN EMPANADO
(Breaded Salmin Steak)

Ingredients:

4 salmon steaks, about ½-inch thick
6 tablespoons olive oil, divided
3 tablespoons butter
Salt and ground black pepper to taste
1 clove garlic, peeled and minced
2 tablespoons Puerto Rican rum (white or gold)
½ cup fresh breadcrumbs
¼ cup dry white wine

Instructions:

1. Rinse salmon steaks and pat dry with paper towels.
2. Brush both sides of steaks with 3 tablespoons olive oil.
3. In a small bowl, combine butter, salt, pepper, garlic, rum and breadcrumbs.
4. Coat both sides of salmon with breadcrumb mixture.
5. Heat 3 tablespoons olive oil in a large skillet or frypan.
6. Add salmon and cook 3 minutes on medium-high heat. Then carefully turn over and cook 3 minutes on other side.
7. Add wine, lower heat to medium, cover and cook 5 minutes more.
   Yield: 4 servings.

This is the easiest salmon recipe I know. Just simply baked with typical Nuyorican seasoning. No fuss, no bother. You can pair it with rice, any other favorite grain, or pasta. It renders a savory dish enjoyed by all—even finicky kids who don’t like fish.

SIMPLE BAKD SALMON

Ingredients:

4 salmon fillets, about 6-8 ounces each
3 tablespoons olive oil
Salt and pepper to taste
¼ teaspoon dried oregano
1 lemon, thinly sliced and seeded
1 yellow onion, peeled and thinly sliced

Instructions:

1. Preheat oven to 450 degrees F.
2.  Place fillets skin side down on a greased baking dish (we prefer cast iron).
3.  Sprinkle with olive oil, salt, pepper and oregano.
4.  Layer with onion and lemon slices. Place in the middle of the oven and bake for20 minutes or until fish flakes easily with a fork.
   Yield: 4 servings.