'3 medium onions, sliced'
'2 cups white wine vinegar'
'2 cups white wine'
'1 cup olive oil'
'1 cup all-purpose flour'
'1 tablespoon dried thyme'
'1 teaspoon ground coriander'
'1 1/2 pounds cod fillets, thickly sliced'
'8 cloves garlic, peeled and minced'
'2 sprigs of rosemary'
'1 malagueta pepper, seeded and chopped'
'1 sprig of oregano'
'Salt to taste'
'3 medium onions, sliced'
'2 cups white wine vinegar'
'2 cups white wine'
'1 cup olive oil'
'1 cup all-purpose flour'
'1 tablespoon dried thyme'
'1 teaspoon ground coriander'
'1 1/2 pounds cod fillets, thickly sliced'
'8 cloves garlic, peeled and minced'
'2 sprigs of rosemary'
'1 malagueta pepper, seeded and chopped'
'1 sprig of oregano'
'Salt to taste'
'1
Salt the cod (see page 34)'
'2
Remove skin and bones, pat dry with paper towels, and coat in flour'
'3
Fry the cod fillets in a pan with half cup olive oil for 1 minute on each side, then drain on paper towels'
'4
Reserve the cod fillets in a refrigerator.'
'5
In a separate pan, heat the remaining olive oil, add the onion and garlic, and fry until golden brown'
'6
Add the white wine, vinegar, herbs, rosemary, and coriander to the pan, then reduce the liquid by half'
'7
Season with salt.'
'8
Add the malagueta pepper and stir, then pour over the reserved cod fillets'
'9
Cover with plastic wrap, let cool, and refrigerate for 24 hours before serving cold with a green salad.'
