400 g of cod loin
1/4 cup of olive oil (60 ml)
1 large onion (150 g), cut into slices
1 can of cooked corn cob (275 g), drained
1 pinch of salt
2 soup spoons of vinegar
4 well-cooked eggs
400 g of cod loin
1/4 cup of olive oil (60 ml)
1 large onion (150 g), cut into slices
1 can of cooked corn cob (275 g), drained
1 pinch of salt
2 soup spoons of vinegar
4 well-cooked eggs
In a kitchen bowl or large mixing bowl, place the cod, cover with cold water, wrap in plastic film and let it sit in the refrigerator for 48 hours, changing the water at least four times to desalinate
Wash the cod under running water and drain it
Remove the skin and bones and separate into flakes
Set aside
In a large saucepan, heat 2 liters of water over medium heat
Add the cod and cook for about 5 minutes without letting it boil
Drain and set aside
In a medium saucepan, heat the olive oil over high heat
Add the onion and sauté, stirring occasionally, until it becomes soft (about 5 minutes)
Add the reserved cod and remaining ingredients, minus the eggs, mix well and cook until it becomes creamy (about 5 minutes)
Transfer to a serving dish
Crack the eggs, cut into slices and distribute over the cod
Serve immediately
553 calories per serving
