Cod, 1 kg
Breadcrumbs from cod roe, 1 kg
One large onion
Half a cup of olive oil
Six ripe tomatoes, peeled and seeded
TWO tablespoons of finely chopped parsley
Salt and pepper
One cup of dry white wine
One bay leaf
One clove of garlic
Two egg whites
Cod, 1 kg
Breadcrumbs from cod roe, 1 kg
One large onion
Half a cup of olive oil
Six ripe tomatoes, peeled and seeded
TWO tablespoons of finely chopped parsley
Salt and pepper
One cup of dry white wine
One bay leaf
One clove of garlic
Two egg whites
Soak the cod in cold water overnight, changing the water several times
Make sure to remove any scales or bones
Soak the breadcrumbs from the cod roe in cold water overnight, changing the water several times
Clean the cod of its skin and bones, and cut it into small pieces
Chop the onion finely and sauté it in half the olive oil until softened
Brown the cod in a pan with a little bit of oil
Mix the browned cod with the crushed tomatoes, parsley, and pepper
Season to taste
Soak the cod in white wine, stir well, and cook over low heat, covered pan, until most of the liquid has been absorbed
Simmer the breadcrumbs from the cod roe without shells in water with a little bit of salt and bay leaf
It should be very tender, almost falling apart, and no broth left
Remove the bay leaf and pass the mixture through a sieve
Mince the garlic and sauté it in the remaining olive oil until soft
Season the breadcrumbs from the cod roe with this mixture
Let it cool and mix with the beaten egg whites
The mixture should be stiff and hold its shape
Arrange half of the cod on a platter, cover with half of the breadcrumb topping, and top with the rest of the cod
Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until golden brown
Serve hot.
