'2 kg of cod, in large pieces'
'2 large onions, cut into rings'
'4 cloves of garlic, minced'
'black pepper to taste'
'2 tablespoons (of a tea spoon) of oregano'
'4 sprigs of rosemary, finely chopped'
'1/4 cup of olive oil'
'coloring optional'
'Potato purê'
'1 1/2 kg of potatoes'
'3/4 cup of milk'
'1/2 cup of butter'
'1/2 tea spoon of nutmeg'
'Mayonnaise'
'5 eggs'
'1 egg white'
'3/4 cup of olive oil'
'1 tablespoon (of a tea spoon) of lemon juice'
'2 kg of cod, in large pieces'
'2 large onions, cut into rings'
'4 cloves of garlic, minced'
'black pepper to taste'
'2 tablespoons (of a tea spoon) of oregano'
'4 sprigs of rosemary, finely chopped'
'1/4 cup of olive oil'
'coloring optional'
'Potato purê'
'1 1/2 kg of potatoes'
'3/4 cup of milk'
'1/2 cup of butter'
'1/2 tea spoon of nutmeg'
'Mayonnaise'
'5 eggs'
'1 egg white'
'3/4 cup of olive oil'
'1 tablespoon (of a tea spoon) of lemon juice'
'Soak the cod in cold water for 24 hours.'
'Remove, place it on an oven dish and season with garlic, onion, oregano, rosemary, olive oil, and coloring (optional).'
'Mix well and bake until the cod is cooked.'
'Remove and reserve.'
'Make the purê: peel the potatoes and boil them in water and salt.'
'Drain and blend.'
'Place the resulting mass in a pot and add milk, butter, nutmeg, and salt to taste.'
'Mix, place it over low heat, and cook for some minutes, stirring constantly, until the mixture is smooth and uniform.'
'Remove from heat and reserve.'
'Make the mayonnaise: place the eggs and egg white in a blender and start beating.'
'Add olive oil gradually, allowing it to fall in a thin stream.'
'Join lemon juice, continue beating, and add olive oil until the mixture becomes creamy and thick.'
'Arrange the dish: place the cod pieces with the resulting sauce in the center of an oven-proof dish.'
'Surround with purê.'
'Place the mayonnaise over the cod pieces.'
'Put it under the broiler or grill to brown.'
'Serve hot.'
