2 kg of cod loin cut into 12 pieces
2 kg of potatoes, peeled and cut into 1 cm thick slices
6 eggs
2 bunches of broccoli, cleaned and separated into florets
1 tablespoon of salt
1 medium-sized cabbage, cut into 4 (800 g) pieces
24 black olives, pitted (145 g)
1/4 cup of olive oil for serving
2 kg of cod loin cut into 12 pieces
2 kg of potatoes, peeled and cut into 1 cm thick slices
6 eggs
2 bunches of broccoli, cleaned and separated into florets
1 tablespoon of salt
1 medium-sized cabbage, cut into 4 (800 g) pieces
24 black olives, pitted (145 g)
1/4 cup of olive oil for serving
In a large bowl, cover the cod with cold water, wrap with plastic film and refrigerate for 48 hours, changing the water at least 4 times to desalinate
Rinse the cod under running water, drain and remove any bones. Reserve
In a large pot, cover the potatoes with 4 liters of cold water and boil over high heat for about 5 minutes until tender
Add the reserved cod and continue boiling for another 10 minutes until the potatoes are tender
Drain and reserve
While that's cooking, in a medium-sized pot, boil the eggs in 4 cups of cold water for about 8 minutes until firm
Drain and let cool
Peel, cut in half and reserve
In another medium-sized pot, cover the broccoli with 2 cups of cold water, season with salt and boil over high heat for 10 minutes until tender
Drain and reserve
In a large serving dish, arrange the cod pieces, potato slices, broccoli florets, eggs and olives
Drizzle with olive oil and serve warm.
