2 kg of cod loin cut into 12 portions
2 kg of potato peeled and cut into 1 cm thick slices
6 eggs
2 bunches of large broccoli (2.9 kg)
1 tablespoon of salt
1 medium-sized cabbage, cut into quarters
24 black olives, pitted (145 g)
1/4 cup of olive oil (60 ml) for serving
2 kg of cod loin cut into 12 portions
2 kg of potato peeled and cut into 1 cm thick slices
6 eggs
2 bunches of large broccoli (2.9 kg)
1 tablespoon of salt
1 medium-sized cabbage, cut into quarters
24 black olives, pitted (145 g)
1/4 cup of olive oil (60 ml) for serving
Place the cod in a large bowl or sink, cover with cold water, wrap in plastic film, and refrigerate for 48 hours, changing the water at least four times to desalinate
Wash the cod under running water and drain
Remove any bones. Reserve
In a large pot, combine the potatoes, cover with 4 liters of water, and boil until tender (about 5 minutes)
Add the reserved cod and continue boiling for about 10 minutes
Drain and reserve
While this is happening, in a medium-sized pot, bring the eggs to a boil in 4 cups of water (960 ml) until they are firm (about 8 minutes)
Drain and let cool
Peel and cut the eggs in half and reserve
Clean the broccoli by separating the florets
Place them in a medium-sized pot, cover with 2 cups of water (480 ml), season with salt, and boil until tender (about 10 minutes)
Drain and reserve
In another medium-sized pot, combine the cabbage, cover with 2 liters of water, season with salt, and boil until tender (about 15 minutes)
Drain and reserve
Arrange the cod pieces, potato slices, broccoli florets, and eggs in a large serving dish
Add the olives
Dress with olive oil and serve hot
543 calories per serving
Note: If desired, substitute olive oil with a prepared sauce made by heating 3/4 cup of olive oil (180 ml) with 4 cloves of garlic, then mixing with 4 tablespoons of vinegar or red wine.
