1 kg of cod
1/2 kg of sausage
2/3 cup (can) of olive oil
8 crushed garlic cloves
2 medium onions, chopped
4 tomatoes (seedless), diced
2 liters of water (from the second boiling of the cod)
1 kg of cod
1/2 kg of sausage
2/3 cup (can) of olive oil
8 crushed garlic cloves
2 medium onions, chopped
4 tomatoes (seedless), diced
2 liters of water (from the second boiling of the cod)
Cut the cod into pieces and soak it in brine for 24 hours in the refrigerator, changing the water at least twice
Discard the first water and reserve the water from the second boiling
Remove the skin and bones and cut it into small cubes with its meat
In a large skillet, heat the oil and sauté the garlic: before browning, add the cod, as if you were giving it a quick fry
Remove the cod from the skillet, and then refry there (without discarding any of that leftover oil at the bottom) the tomato and onion, adjusting these seasonings
Return the cod to the skillet, refry for another 10 minutes, and turn off the heat
Cook the sausage in 2 liters of the cod's water
Before becoming completely mushy, drain it into the refried mixture, letting it cook until its grays are very soft and the broth is thick.
