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You could use normal or black cod in place of the bacalhau, but you'll be missing out on the unparalleled briny essence of the ocean. Good salt cod should be spanking white, without blots or streaks of cream that tell of careless preserving. Buy thick fillets with the bones and skin for the best flavour.
In the normal run of things, white wine is used. However, my dad adores his luscious reds and the sporadic white he hoards is usually an artefact. So, I confided in his beer stash instead, and to sparkling effect.
Ingredients
- 400g salt cod, soaked in water for 24 hours
- 600g Manila clams
- 5 tablespoons flour, seasoned with 1 tablespoons paprika
- Leaves from a bunch of coriander, chopped
- 2 red chillies, deseeded and chopped
- 4 tablespoons olive oil
- 200ml beer
- 5 garlic cloves, peeled
- 3 spring onions, finely sliced
- Extra virgin olive oil
Method
Skin, bone and cut the bacalhau (salt cod) into 5 cm hunks. Powder with spiced flour as you heat 2 tablespoons of olive oil in a frying pan over medium heat. Shake off any surfeit and brown these thoroughly, about 1 - 2 minutes a side. Convey to a plate and keep aside.
Heat the remaining olive oil in another pan, and a roomy one at that, over a medium heat. Brown the whole garlic cloves before adding the spring onions, coriander leaves and chillies. Stir them around for few minutes before pouring in the beer. Reduce it for 2 minutes. Usher in the clams and browned chunks of salt cod. Cover with a lid and judder. Simmer for 5 - 7 minutes, or till the clams surrender agape.
Drizzle with extra virgin olive oil and serve with crusty rolls or fried hunks of sourdough bread.
Stories and photos copyright © Bryan Koh, unless otherwise stated. Not to be reproduced without permission from the author.
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