Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in the a fresh quart of milk and refrigerate for another 24 hours.

Remove the fish and rinse under cold water. Julienne the fish and set aside. In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add 1/4 cup of onions, bell peppers, and celery. Season with salt and pepper. Saute for 1 minute. Add 1/4 cup tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. Saute for 1 minute. Season with crushed red pepper, salt and pepper. Add the cod and saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per cake. Season the flour with Essence. Dredge the cakes in the seasoned flour and set aside. In a saute pan, render the chorizo for 3 minutes. Add the fava beans, remaining onions, tomatoes, garlic, cilantro and parsley. Season with salt and pepper. Saute for 2 minutes. Add the white wine and chicken stock. Simmer for 2 minutes. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate. Season with Essence.

To assemble, Spoon the stewed fava beans in the center of a plate. Lay the salt cod cake on top of the fava beans. Garnish with parsley.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.