270 g of cod soaked for 24 hours
1/2 cup of olive oil
1 chopped onion
200 g of chopped tomatoes, skin and seeds removed
2 cloves of garlic, minced
3 French shallots, cut into pieces
1 pinch of cinnamon
1 bay leaf
Chopped parsley to taste
Salt to taste
270 g of cod soaked for 24 hours
1/2 cup of olive oil
1 chopped onion
200 g of chopped tomatoes, skin and seeds removed
2 cloves of garlic, minced
3 French shallots, cut into pieces
1 pinch of cinnamon
1 bay leaf
Chopped parsley to taste
Salt to taste
Cook the cod for 5 minutes in plenty of boiling water
Reserve 3 cups of cooking liquid and flake the cod with your hands, removing the skin and bones
In a pan with olive oil, sauté the onion, tomatoes, and garlic for 5 minutes
Soak the bread with the reserved liquid and let it sit
Squeeze out some liquid and add to the pan
Season with salt, cinnamon, and bay leaf
Add the flaked cod and let it simmer a bit
Remove from heat and let it rest for 10 minutes
Bring back to a boil, stirring occasionally
Serve immediately on a platter with parsley on top and a drizzle of olive oil
Serves 5
405 calories per serving
Note: The cakes can be served thick or more liquid-like, like a soup.
