• 1 lb salted cod
  • 1 medium onion finely chopped
  • ½ sweet green pepper finely chopped
  • ½  sweet red pepper finely chopped
  • 2 stalks of scallion finely chopped
  • ½ cup parsley finely chopped
  • 1 scotch bonnet pepper, finely minced (optional)
  • 1 teaspoon ground white pepper (if not using scotch bonnet pepper)
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric powder
  • 2 lbs all purpose flour*
  • 4 tablespoons baking powder
  • 1 tablespoon cornstarch
  • 3 cups of water
  • Canola oil for frying
  • 2 cups seasoned bread crumbs
  • 2 eggs, lightly beaten
  • 2 cups Japanese Panko bread crumbs


  • 8 plum tomatoes, sliced in half, seeds removed
  • 4 tablespoons olive oil (divided into 2)
  • 1 small onion, coarsely chopped
  • ½ sweet green pepper, coarsely chopped
  • ½  sweet red pepper, coarsely chopped
  • 3 cups vegetable broth
  • 10 piquillo peppers, fresh, canned, or jarred (juice drained)
  • 2 teaspoon harissa
  • Salt and Pepper to taste
  • 1 tablespoon parsley


  • THE NIGHT BEFORE PREPARATION: Rinse excess salt off the cod fish and soak in the refrigerator overnight, or at least 12 hours, changing the water every 3-4 hours
  • *To make cakes Gluten Free, sub all purpose flour with 1 box of Hungry Jack instant mashed potatoes
  • **Harissa can be found jarred, canned, or tubed in the ethnic section of most grocery stores


  • Rinse soaked cod and place in a large pot. Fill with hot water and place on stove and bring to a boil and then lower to a simmer for 30 minutes, changing water once or twice (depending on the saltiness of the cod). Taste fish to ensure that code is no longer excessively salty
  • Remove from stove, discard water, and place in a medium size bowl to cool
  • Once cool, shred cod and remove bones
  • In a small bowl, add all dry ingredients (flour, baking powder, corn starch, curry, turmeric, white pepper) and whisk together until well combined
  • To the shredded cod, add onions, parsley, sweet peppers, scallion, hot pepper (if using) and mix together. Add dry ingredients mixture until well combined. Gently stir in water until well incorporated


  • Place season breadcrumbs in a platter, the beaten egg in a bowl, and the panko breadcrumb in another platter
  • Place a heaping saucespoon of the cod mixture in the seasoned breadcrumbs, shake in 3” disks. Coat and then place in egg, then in panko, making sure they are well covered. Make all cakes, place on a platter, and store in the refrigerator for at least 1 hour 
  • Remove cakes from the refrigerator. Add oil to skillet over medium-high heat until shimmering. Drop in 4 cakes at a time into skillet. Fry until deep golden brown on both sides, 2-3 minutes per side.  Transfer fritters to a plate with paper towel. Repeat with remaining cakes


  • Preheat oven to 375 degrees F. Rub tomatoes with 2 tablespoon of oil, place in baking dish and roast for 30 minutes, until soft
  • Heat the remaining 2 tablespoons of oil in a medium saucepan, add the onions and cook until it start to become translucent. Add sweet peppers and finish cooking both until soft
  • Add the wine, the vegetable broth, the piquillo peppers, and the roasted tomatoes with their juices. Bring to a simmer and cook for 20 minutes
  • Transfer to a food processor or blender and puree until smooth
  • Add the harissa and season with salt and pepper to taste. Finish with the parsley