1 quart of water
1/2 cup of cornmeal flour
1/4 cup of olive oil
1/4 cup of small black olives
1 kg of cod loin
400g of portuguese-style greens, cut into thin slices
10 leaves of cabbage, cut into fine strips
5 cloves of garlic, mashed
2 large onions, cut into thin slices
1 quart of water
1/2 cup of cornmeal flour
1/4 cup of olive oil
1/4 cup of small black olives
1 kg of cod loin
400g of portuguese-style greens, cut into thin slices
10 leaves of cabbage, cut into fine strips
5 cloves of garlic, mashed
2 large onions, cut into thin slices
In a large bowl, place the cod, cover with cold water, wrap in plastic film and refrigerate for 48 hours, changing the water at least four times during that period
Wash the cod under running water and drain
Remove the skin and bones and cut it into 5cm pieces
In a large skillet, combine the onion, garlic, olive oil and greens and sauté over high heat, stirring occasionally, for 5 minutes or until the onion is tender
Add the cabbage and cod, stir carefully, cover the skillet and cook over medium heat, adding water as needed, for 15 minutes or until the cod is tender
Sprinkle with cornmeal flour, add the olives and mix carefully
Transfer to a serving dish and serve immediately.
