Cooked
2 chopped onions
4 cloves of garlic, minced
3 tablespoons of olive oil
2 sweet potatoes, peeled and cut into chunks
4 medium-sized potatoes, peeled and cut into chunks
400g of Japanese lotus root, peeled and cut into chunks
1 1/2 liters of water
15 intact eggplants
1 bunch of green onions, tied with string
2 bananas, peeled and halved
Salt to taste
Cod
2 kg of codfish, desalted and cut into fillets
2 tablespoons of olive oil
2 large onions, chopped
4 cloves of garlic, minced
1 tablespoon of chives
Cooked
2 chopped onions
4 cloves of garlic, minced
3 tablespoons of olive oil
2 sweet potatoes, peeled and cut into chunks
4 medium-sized potatoes, peeled and cut into chunks
400g of Japanese lotus root, peeled and cut into chunks
1 1/2 liters of water
15 intact eggplants
1 bunch of green onions, tied with string
2 bananas, peeled and halved
Salt to taste
Cod
2 kg of codfish, desalted and cut into fillets
2 tablespoons of olive oil
2 large onions, chopped
4 cloves of garlic, minced
1 tablespoon of chives
Cooked
In a large pan, heat the olive oil over medium heat
Add the onion and garlic and sauté until they start to caramelize
Add the sweet potatoes and regular potatoes, Japanese lotus root, and water
Bring to a boil, then reduce heat and simmer for 40 minutes or until the vegetables are tender
Add the eggplant, green onions, and banana, and continue cooking for another 15 minutes or until they're tender
Season with salt
Set aside
Cod
In a large pan or frying pan, heat the olive oil over medium heat
Add the onion and garlic and sauté until the onion is translucent
Add the chives, cod fillets, and continue cooking for 30 minutes or until the cod is cooked through
As the cod cooks, carefully turn it to prevent it from breaking apart
If necessary, add a little water to the pan to prevent burning
Arrange the cooked cod and vegetables in a baking dish with the sauce.
