2.5 kg of cod loin
1 1/2 cups of olive oil
4 cloves of garlic, minced
1.5 kg of peeled and sliced potatoes
30 black olives, pitted
3 tablespoons of chopped parsley
2 tablespoons of chopped thyme
1/4 cup of butter
Salt, black pepper, and nutmeg to taste
2.5 kg of cod loin
1 1/2 cups of olive oil
4 cloves of garlic, minced
1.5 kg of peeled and sliced potatoes
30 black olives, pitted
3 tablespoons of chopped parsley
2 tablespoons of chopped thyme
1/4 cup of butter
Salt, black pepper, and nutmeg to taste
Soak the cod in a marinade for 24 hours, changing the water several times a day
Remove the fillets from the cod loin by unfolding it
Remove the skin and bones and reserve
In a pan with olive oil, fry the garlic until it starts to brown
Add the potatoes, cover the pan, and as they cook and brown, mash them with a wooden spoon
Gradually add 1 cup of water and scrape the bottom of the pan to release any stuck potato bits
Add the cod, olives, parsley, and thyme
Season and let it simmer well
Add the butter and serve
Serves 12 portions
Note: If the cod loin is thick, soak it in a marinade for 48 hours in the refrigerator, changing the water several times.
