Codfish Anoche

Simple, elegant, and full of Iberian flair, Codfish Anoche is a light yet flavorful dish perfect for any evening. Developed by Chef Jack and our friends at Anoche, Portland, Maine’s cider and tinned fish tapas bar, this recipe highlights BELA Codfish, a staple of Portuguese cuisine, complemented by briny Castelvetrano olives, zesty lemon, and fresh parsley. The addition of pi parra pepper brings a touch of acid and heat, evoking the bold, vibrant flavors of the Iberian Peninsula. Serve it as a salad or get creative with a layered presentation—it’s a versatile dish that’s as authentic as it is delicious.

Codfish Anoche

Servings: 2

What You'll Need:

• 1 can BELA Codfish
• 1 Pi Parra pepper
• 5-6 Castelvetrano olives, minced
• Fresh parsley, minced
• Microgreens of your choice (radish, cilantro, or pea shoots)
• 1 lemon (for juice and zest)
• Salt, to taste
• Sweet peppercorn, to taste

What To Do:

1. Open the tin of BELA Codfish and drain the oil (save for later use).
2. Gently remove the skin from the codfish using a fork or tweezers.
3. After opening the tin and loosening the sides, it helps the fish come out as a full fillet.
4. Place the fish on a few paper towels to absorb excess moisture, then gently press more paper towels on top to remove extra oil.
5. Flake the codfish by hand into small pieces, taking 30 seconds to a minute.
6. Mince the Castelvetrano olives, slice the pi parra pepper (just one for a hit of acid), and mince the parsley and microgreens.
7. In a mixing bowl, combine the flaked codfish, olives, pepper, parsley, and microgreens.
8. Season the mixture with salt and sweet peppercorn to taste.

Serving Suggestions:

• Serve the mixture on a bed of fresh greens.
• Build a little "sandcastle" or tower by layering the codfish mixture on top of itself.
• Finish with a dash of lemon juice and zest, along with a final sprinkle of salt and pepper.