cod fillets – 4
olive oil – 1.5 dl
chopped coriander – q.s.
garlic – 6 cloves
salt q.s.
olives q.s.
crumbled bread – 300g
chopped portuguese cabbage- 400g
black-eyed beans – 350g

Cooking Steps

  1. Cut the cabbage into julienne strips (thin slices) and cook for 5 minutes in boiling water. Drain and cool in ice water. Drain again and set aside.
  2. Place the loins in a pan the size of the loins and add olive oil until covered.
  3. Add a bay leaf and garlic cloves and control the temperature, which should never exceed 65º (about 10 minutes). When it is flaking well, remove the flakes from the cod and set aside (without the skin).
  4. Grind the cornbread with coriander/parsley and a clove of garlic and a little salt.
  5. Place on a baking tray with chopped garlic and parsley or coriander and bake until crispy.
  6. Using a little of the olive oil from cooking the cod, I sautéed the cabbage in a pan.
  7. Slice a few cloves of garlic and, using a little of the olive oil from cooking the cod, in a small pan, fry the garlic until golden and crispy.
  8. Add the cooked beans.
  9. Serve the cod (chipped or whole) with the bean and cabbage crumbs and the crunchy cornbread on top, garnishing with olives.

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