500 g of cod loin
1/2 cup olive oil (120 ml)
2 medium onions (200 g), cut into slices
2 cups milk (480 ml)
3 tablespoons vinegar
3 cups chicken broth, crushed (300 g)
1 cinnamon stick
2 egg yolks, lightly beaten (for brushing)
500 g of cod loin
1/2 cup olive oil (120 ml)
2 medium onions (200 g), cut into slices
2 cups milk (480 ml)
3 tablespoons vinegar
3 cups chicken broth, crushed (300 g)
1 cinnamon stick
2 egg yolks, lightly beaten (for brushing)
In a large bowl or baking dish, place the cod, cover with cold water, wrap in plastic wrap and refrigerate for 48 hours, changing the water at least four times to desalinate
Wash the cod under running water and drain
Remove the skin and bones and flake. Reserve
Preheat the oven to 180°C (medium)
Grease a 25 cm diameter baking dish with oil. Reserve
In a medium saucepan, combine the oil and onion and sauté over high heat, stirring occasionally, until the onion is soft (2 minutes)
Add the reserved cod and cook, stirring constantly, for 2 minutes
Add the remaining ingredients and cook, stirring well, until a creamy mixture forms (about 5 minutes)
Transfer to the prepared baking dish and level the surface with a spatula
Brush with egg yolk
Bake in the preheated oven until golden brown (about 20 minutes)
Serve immediately
573 calories per serving
