In Spain and other parts of Europe, salt cod is popular and often served in salads. It's a process to prepare—we have found that cooking fresh fish is easier. We like to poach it in a quick court bouillon with vegetable scraps, such as onion tops and garlic.
- 2 cups cooked, drained Rancho Gordo Flageolet beans
- 3/4 pound Pacific cod fillets or other firm white fish, cooked and flaked (see note)
- 1 cup roasted red peppers, sliced
- Grated lemon zest from 1 lemon
- Fresh lemon juice to taste, plus lemon for serving
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 2 cups baby arugula or other leafy green
- 2 tablespoons capers
Serves 4
- In a serving bowl, combine the beans, capers, and red peppers. Gently mix. Add lemon juice, zest, salt, and pepper to taste. Stir gently to mix.
- Before serving, top with the cod, drizzle with olive oil, and dust with a generous amount of pepper. Serve with lemon wedges.