2 kg of cod (back loin)
1/4 cup of green pepper, seeded (45 g)
3 tablespoons of lemon juice
1/3 cup of olive oil (80 ml)
For the vegetables
4 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
200 g of defatted pork rinds, cut into 3 cm pieces
1 kg of peeled potatoes
4 medium-sized onions, intact and peeled (400 g)
500 g of peeled and cubed abobora (squash)
5 husked and halved bell peppers (1.3 kg)
1 tablespoon of salt
2 liters of water
2 kg of cod (back loin)
1/4 cup of green pepper, seeded (45 g)
3 tablespoons of lemon juice
1/3 cup of olive oil (80 ml)
For the vegetables
4 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
200 g of defatted pork rinds, cut into 3 cm pieces
1 kg of peeled potatoes
4 medium-sized onions, intact and peeled (400 g)
500 g of peeled and cubed abobora (squash)
5 husked and halved bell peppers (1.3 kg)
1 tablespoon of salt
2 liters of water
Leave the cod to soak in cold water in the refrigerator for 48 hours or more, changing the water several times to desalinate
Check if all the salt has been removed
Remove the skin and cut into 10 cm pieces
In a large pot, combine the cod, green pepper, lemon juice, and olive oil
Cover and bring to a boil over high heat
Reduce the heat and cook for 20 minutes or until the cod is tender. Reserve
Prepare the vegetables: in a large pot, sauté the garlic, olive oil, and pork rinds over high heat
Brown the garlic
Add the remaining ingredients and simmer until the vegetables are tender. Reserve
Assemble the vegetables and cod in a baking dish
At serving time, drizzle with olive oil
Obs.: As the vegetables cook, remove those that are tender from the pot with a skimmer and place them in a warm location to keep them hot
722 calories per serving
