800g codfish, cut into large pieces
1 small beetroot, peeled and sliced
1 tomato, sliced
5 medium onions, sliced
2 tablespoons of garlic and parsley, chopped
2 tablespoons of pumpkin, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
6 leaves of cabbage (entire leaves), chopped
1 tablespoon of olive oil
1/4 cup of black currant jam
1 cup of green olives, pitted
1/2 cup of red wine vinegar
12 quail eggs, cooked and halved
1/2 cup of finely chopped chives
1/2 cup of chopped fresh parsley
1 teaspoon of ground black pepper
800g codfish, cut into large pieces
1 small beetroot, peeled and sliced
1 tomato, sliced
5 medium onions, sliced
2 tablespoons of garlic and parsley, chopped
2 tablespoons of pumpkin, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
6 leaves of cabbage (entire leaves), chopped
1 tablespoon of olive oil
1/4 cup of black currant jam
1 cup of green olives, pitted
1/2 cup of red wine vinegar
12 quail eggs, cooked and halved
1/2 cup of finely chopped chives
1/2 cup of chopped fresh parsley
1 teaspoon of ground black pepper
1
Soak the codfish in water for 24 hours, changing the water four times
Check the seasoning
Bring the codfish to a boil and simmer
Cool and cut into large chunks without skin or bones
2
Cook the quail eggs, peel and reserve
Chop the beetroot, tomato, onion, garlic, and pumpkin into thin slices
3
Heat some olive oil in a clay pot with a lid, add a layer of cabbage leaves, then alternate with layers of onions, bell peppers, tomatoes, codfish, and olives
Add some black currant jam, chopped parsley, and green olives to each layer
Cook over low heat for 25 minutes, allowing the ingredients to meld together
The cooking process should be as slow as possible
4
Prepare this dish ahead of time and reheat before serving.
