Ingredients

• 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

Directions

• 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.