2 kg of cod loin
1/4 cup of green peppercorns in brine, drained (40 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 defrosted bacon, cut into 3 cm pieces
1 kg of potatoes, peeled and chopped
4 medium-sized onions, intact and peeled
500 g of pearled corn, cut into large cubes
5 medium-sized carrots, peeled and cut in half
1 tablespoon of salt
2 liters of water
Olive oil (for serving)
2 kg of cod loin
1/4 cup of green peppercorns in brine, drained (40 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 defrosted bacon, cut into 3 cm pieces
1 kg of potatoes, peeled and chopped
4 medium-sized onions, intact and peeled
500 g of pearled corn, cut into large cubes
5 medium-sized carrots, peeled and cut in half
1 tablespoon of salt
2 liters of water
Olive oil (for serving)
In a kitchen sink, soak the cod loin in enough cold water to cover it for at least 48 hours or more, changing the water several times to desalinate
Drain the cod loin and remove any skin
Cut into 10 cm pieces
In a large saucepan, combine the cod loin, green peppercorns, lemon juice, and olive oil
Cover and bring to a boil over high heat
Reduce the heat and simmer for about 20 minutes or until the cod loin is tender
Set aside
Prepare the vegetables: In a large saucepan, sauté the garlic, olive oil, and bacon over high heat until the garlic is golden
Add the remaining ingredients and simmer until they are tender
Arrange the vegetables and cod loin in a baking dish
When serving, drizzle with olive oil
722 calories per portion
Note: As the vegetables cook, remove them from the saucepan with a skimmer and keep warm.
