Cod with Portuguese Kale and Onion

Name: Cod with Portuguese Kale and Onion
Yield: 6
Ingredients: 1 kg of cod loin; 2 large onions (300 g), sliced into thin rings; 5 crushed garlic cloves; 1/4 cup olive oil (60 ml); 1 bunch of Portuguese kale (400 g), sliced into thin rings; 10 leaves of cabbage (180 g), cut into fine strips; 1 cup water (240 ml); 1/2 cup cornmeal (50 g); 1/4 cup small black olives (50 g)

1
1 kg of cod loin
2
2 large onions (300 g), sliced into thin rings
3
5 crushed garlic cloves
4
1/4 cup olive oil (60 ml)
5
1 bunch of Portuguese kale (400 g), sliced into thin rings
6
10 leaves of cabbage (180 g), cut into fine strips
7
1 cup water (240 ml)
8
1/2 cup cornmeal (50 g)
9
1/4 cup small black olives (50 g)

Ingredients

1
1 kg of cod loin
2
2 large onions (300 g), sliced into thin rings
3
5 crushed garlic cloves
4
1/4 cup olive oil (60 ml)
5
1 bunch of Portuguese kale (400 g), sliced into thin rings
6
10 leaves of cabbage (180 g), cut into fine strips
7
1 cup water (240 ml)
8
1/2 cup cornmeal (50 g)
9
1/4 cup small black olives (50 g)

Directions

1
In a large bowl or pot, place the cod, cover with cold water, wrap in plastic film, and refrigerate for 48 hours, changing the water at least four times to desalinate
2
Rinse the cod under running water and drain
3
Remove the skin and bones and cut it into 5 cm pieces
4
Set aside
5
In a large pan, combine the onion, garlic, olive oil, and kale, and sauté over high heat, stirring occasionally with a wooden spoon, until the onion is soft (about 5 minutes)
6
Add the cabbage and reserved cod, mix carefully, cover the pan, and simmer over medium heat, adding water as needed, until the cod is tender (about 15 minutes)
7
Sprinkle with cornmeal, add the olives, and mix carefully
8
Transfer to a serving dish and serve immediately
9
795 calories per serving.