Ingredients
1 kg of cod
1 kg of sweet potato, peeled
3 carrots
500 g of small onion
1 bunch of broccoli (400 g)
3 eggs
1/4 cup of olive oil
3 cloves of garlic
1 large onion, chopped
2 tomatoes, diced
1 cup of tomato puree
1/2 cup of water
2 tablespoons of vinegar
Salt to taste
Ingredients
1 kg of cod
1 kg of sweet potato, peeled
3 carrots
500 g of small onion
1 bunch of broccoli (400 g)
3 eggs
1/4 cup of olive oil
3 cloves of garlic
1 large onion, chopped
2 tomatoes, diced
1 cup of tomato puree
1/2 cup of water
2 tablespoons of vinegar
Salt to taste
Preparation
1
Soak the cod in cold water for 48 hours, changing the water at least four times. Reserve
2
Fry the cod in enough water to cover it for five minutes
Remove with a skimmer and separate into medium-sized pieces. Reserve
3
Cook the sweet potatoes in the same water as the cod for eight minutes or until tender
Remove with a skimmer and reserve separately
Do the same with the carrots, cooking them for 15 minutes or until slightly tender
4
Cook the small onions and broccoli in the same water for five minutes
Reserve all vegetables separately
Finally, cook the eggs in this water for ten minutes or until hard-boiled
Let cool, remove the shells, and cut into slices
5
Heat the olive oil in a pan over medium heat
Add garlic and onion and sauté until golden
Then add tomato, tomato puree, and water
Simmer for 10 minutes or until thickened
Add vinegar and salt
In a serving dish, arrange the cod and vegetables and pour the sauce over the top
Decorate with egg slices and serve immediately
Serves 6
Calories 589 per serving
Easy
