- 4 x 75g/2¾oz pieces salt cod
- 1 small cauliflower, cut into bite-sized florets
- 1 litre/1¾ pints sunflower oil for deep-frying
- 50g/2oz plain flour, seasoned with black pepper
- 4 medium free-range eggs, hard-boiled, peeled and halved
- 2 medium free-range eggs, beaten
- 2 tbsp Spanish extra virgin olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely sliced
- 1 pinch saffron
- 2 bay leaves
- 100ml/3½fl oz Spanish white wine
- 100ml/3½fl oz fresh chicken stock
- 2 roasted red peppers, skins removed and torn into strips
- 2 tbsp slivered almonds, toasted
- 3 tbsp roughly chopped flat-leaf parsley
- Place the salt cod into a very large bowl of cold water and soak for 24 hours, changing the water 3-4 times. Drain the salt cod, pat dry and set aside.
- Bring a large saucepan of water to the boil. Add the cauliflower and cook for about five minutes. Drain and place onto kitchen roll to dry.
- Half-fill a deep, heavy-based saucepan with the oil and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Place the seasoned flour onto a large plate and roll the hard-boiled egg halves, cauliflower florets and salt cod pieces in the flour and then dip into the beaten eggs.
- Cook the eggs, fish and cauliflower in batches in the hot oil for about four minutes, or until golden-brown and crisp. Carefully remove with a slotted spoon and set aside to drain on kitchen paper. Keep warm until ready to serve.
- For the sauce, place the olive oil in a medium frying pan over a medium heat. When hot, add the onion and cook for two minutes, or until softened. Add the garlic, saffron and bay leaves and cook for a further minute.
- Pour in the wine, allow to bubble for a minute, before adding the stock and the peppers. Continue to cook for a further few minutes, or until the volume of liquid has reduced and the sauce has a thicker consistency.
- Toss the fried cauliflower, fish and egg in the sauce, divide between the plates and serve scattered with almonds and chopped parsley.