2 kg of cod (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 smoked pork belly, cut into 3 cm pieces
1 kg of peeled and cubed sweet potatoes
4 medium onions, intact, peeled (400 g)
500 g of peeled and cubed cabbage
5 large potatoes, peeled and halved (1.3 kg)
1 tablespoon of salt
2 liters of water
2 kg of cod (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 smoked pork belly, cut into 3 cm pieces
1 kg of peeled and cubed sweet potatoes
4 medium onions, intact, peeled (400 g)
500 g of peeled and cubed cabbage
5 large potatoes, peeled and halved (1.3 kg)
1 tablespoon of salt
2 liters of water
Leave the cod to soak in plenty of cold water in the refrigerator for at least 48 hours or more, changing the water several times to desalinate
Check that all the salt has been removed
Remove the skin and cut into pieces of 10 cm
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 simmer for 20 minutes or until the cod is tender. Reserve
Prepare the vegetables: In a large pot, sauté the garlic, olive oil, and pork belly over high heat
Brown the garlic
Add the remaining ingredients and simmer until the vegetables are tender. Reserve
Arrange the vegetables and cod in a serving dish
At serving time, drizzle with olive oil
Obs.: As the vegetables cook, remove those that are tender from the pot with a slotted spoon and keep them warm on a plate
722 calories per serving
