Today’s lunch was a nod to our producers in Portugal as Laila just got back from a production trip. It was great to connect with all the artisans and ateliers in Porto, and we are very excited to start working with them. The food was delicious. Tons of salt cod everywhere. And cilantro on everything.
Serves 5
2 large fillets salted cod
1 Lb dry beans of your choice
1 liter milk
4 bay leaf
A little sage
1 lemon, skin and zest
1/2 bunch cilantro, chopped
Olive oil
Take salt cod fillets and wash under cold running water. Then place in bowl with clean water in fridge. Change the water about 2-3 times over the course of the day. Before going to bed change the water again and leave overnight.
Place the beans in another bowl with water covering them.
The next day, when you’re ready to cook take the salt cod out of the water and wash. Place in a medium pot and cover with milk. Add 2 bay leafs, a strip of lemon skin, and the sage. Simmer for 30 minutes.
In a separate pot add beans and cover with plenty of water. Add a generous splash of olive oil, bay, and a tbs of salt. Simmer on low till cooked, about 45 mins.
Remove the cod from the milk. Flake with a fork. Add beans, lemon zest, chopped cilantro, and olive oil.
