300g of cod loin without skin
1/2 cup of olive oil
1 large onion, cut into rings
3 cloves of garlic, minced
1 large carrot, peeled and cut into sticks
2 stalks of celery, cut into diagonal strips
1 small red bell pepper, cut into strips and halved
3 tablespoons of thyme, chopped
Salt to taste
Black pepper to sprinkle
300g of cod loin without skin
1/2 cup of olive oil
1 large onion, cut into rings
3 cloves of garlic, minced
1 large carrot, peeled and cut into sticks
2 stalks of celery, cut into diagonal strips
1 small red bell pepper, cut into strips and halved
3 tablespoons of thyme, chopped
Salt to taste
Black pepper to sprinkle
A day in advance, soak the cod loin in a large bowl with plenty of water, changing the water every four hours
On the day of preparation, drain the cod and cook it in boiling water for 20 minutes
Drain, let it cool slightly, and remove any bones
Cut into large flakes and reserve
In a wok pan, heat the olive oil well and add all the ingredients except the cod
Fry, stirring occasionally with a wooden spoon, for five minutes or until the vegetables are crispy
Add the cod, mix well, and simmer for another two minutes
Sprinkle with black pepper and serve.
