2.5 kg of cod
4 tablespoons of olive oil
2 large onions, cut into rings
15 ripe tomatoes, peeled and seeded, cut into chunks
Salt and black pepper to taste
1 cup of black olives
1 bunch of broccoli, cooked in steam, al dente
2.5 kg of cod
4 tablespoons of olive oil
2 large onions, cut into rings
15 ripe tomatoes, peeled and seeded, cut into chunks
Salt and black pepper to taste
1 cup of black olives
1 bunch of broccoli, cooked in steam, al dente
Leave the cod soaking for 24 to 48 hours in the refrigerator, changing the liquid several times a day
Poach it for two minutes, drain and flake into rags
In a large saucepan, heat the olive oil and sauté the onion until transparent
Add the tomato and simmer for five to ten minutes, low heat, with the pan covered, until a sauce forms without the chunks disintegrating
Add the cod and cook for five minutes
Check the seasoning and if necessary add salt and pepper
Add the olives and stir
In a serving dish, arrange the hot broccoli and cod ensculpado
Serve immediately.
