500 g of cod
250 ml of extra virgin olive oil
1 small onion
1 head of garlic
100 g of black olives
Parsley
500 g of cod
250 ml of extra virgin olive oil
1 small onion
1 head of garlic
100 g of black olives
Parsley
Cure the cod for 36 hours, soaking it in cold water with four lemon slices, which will whiten the fish and eliminate its characteristic odor
Change the water every eight hours
Place the cod in a preheated oven at 240°C, on an oil-greased baking sheet
Cover it with aluminum foil and let it cook for 25 to 30 minutes
Meanwhile, roast the garlic cloves separately
Break the cod into medium-sized pieces
Heat about 100 ml of hot oil in a deep frying pan
Add sliced onion, parsley, and roasted garlic cloves with their skins
Fry until the fish is golden brown
Add black olives to taste and the remaining oil
Season with salt if necessary
Turn off the heat and serve with white rice.
