Salt Cod in Walnut Sauce

Ingredients

• bacalao (salt cod)
• vinegar
• 1 clove garlic
• green onion leaves
• walnuts
• milk
• onion heads
• pepper
• breadcrumbs
• salt
• butter
• 5 tablespoons vinegar
• 3 tablespoons oil
• 3 tablespoons broth
• pickled gherkins (pepinillos escabechados)
• hard-boiled eggs

Instructions

1. Soak the bacalao (salt cod) ten hours in cold vinegar-saturated water, stirring three times; then rinse in three waters.
2. Cook it an hour in vinegar-saturated water with a garlic clove and unchopped green onion leaves.
3. Take off the fire, rinse in two more waters, break into small pieces, remove bones and spines, and set to infuse in water with vinegar.
4. Blanch the walnuts in boiling water, skin them and wash in cold water to whiten them, grind them, and mix with boiling milk; press through gauze so the thick walnut juice comes out with the milk.
5. Make a sauce of cooked pulled-apart onion, ground garlic, pepper, a little breadcrumb, salt and butter; boil briefly, then add five tablespoons vinegar and three of oil.
6. Mix in the cod, add three tablespoons broth, stir and boil fifteen minutes gently.
7. Off the fire, stir in the walnut milk and serve garnished with pickled gherkins and sliced hard-boiled eggs.
8. For a variant ('Nogada de pollo'), replace the cod with a good chicken grilled over a bright fire, turned so it does not burn, then jointed and put into the sauce and walnut milk in the same way.