Codfish Cake & Eggs* Recipe

Prepare the cod

If using dried salted cod, rinse and soak 10 oz in cold water for 24 hours, changing water twice; or if pre-soaked, rinse and pat dry. Flake the cod with a fork, removing any bones and skin. Measure about 10 oz flaked.

Cook the potatoes

Place 2 cups cubed Yukon Gold potatoes in a pot, cover with cold salted water, bring to a simmer and cook until tender, about 10–12 minutes. Drain well and return to the pot; mash lightly leaving some texture and let cool slightly.

Sauté aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/2 cup finely diced onion and 1/4 cup diced green bell pepper; sauté until softened, 4–5 minutes. Stir in 1 tsp minced garlic and cook 30 seconds. Remove from heat and let cool slightly.

Mix and form cakes

In a large bowl combine flaked cod, mashed potatoes, sautéed aromatics, 2 tbs chopped parsley, 1 egg, 1/2 cup flour, and 1/2 tsp black pepper. Mix until just combined. If mixture is too wet, add up to 1–2 tbs more flour. Shape mixture into two equal patties (about 3/4"–1" thick).

Pan-fry

Heat 2–3 tbs vegetable oil in a nonstick skillet over medium–medium-high heat. When oil shimmers, add cod cakes and cook 3–4 minutes per side, until golden brown and heated through. Transfer to a plate lined with paper towel and keep warm.

Sweat onions

In a small saucepan, heat 1 tbs olive oil over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, 3–4 minutes.

Build the sauce

Add 1 tsp minced garlic and cook 30 seconds. Stir in 1 cup chopped tomatoes (or canned crushed tomatoes), 1 tbs tomato paste, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1 tsp vinegar, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using.

Simmer and finish

Bring to a gentle simmer, reduce heat to low and cook, uncovered, 8–10 minutes until slightly thickened and bright. Taste and adjust salt, acidity, or heat. Keep warm until plating.

Cook the eggs

About 5 minutes before serving, heat 1 tbs butter in a nonstick skillet over medium. Crack 2 large eggs and cook to your style: sunny-side up (cover pan and cook 2–3 minutes), over-easy (cook 2 minutes, flip, 20–30 seconds), or scrambled (whisk eggs with pinch salt and cook, stirring). Season eggs with a pinch of salt and pepper.

Garnish

Sprinkle 1 tbs chopped parsley or cilantro over the finished dish and serve lemon wedges on the side.

Toast bread

Butter both sides of 4 slices of Cuban or sandwich bread with softened butter. Toast in a skillet over medium heat or in a toaster oven until golden and crisp, about 2–3 minutes per side on a skillet, or 5–6 minutes in an oven at 375°F (190°C). Keep warm.

Place one codfish cake on each plate. Spoon a generous 2–3 tablespoons of warm tomato enchilado sauce over each cake. Top each cake with one or two eggs cooked to order. Add two slices of Kuban toast to the side. Garnish with chopped parsley/cilantro and serve with lemon wedges.