1 kg of cod loin
1 small chive blossom (400 g), separated into flowerettes
For the sauce
2 tablespoons of lemon juice
1 cup of water (240 ml)
1 tablespoon of salt
1/4 cup of olive oil (60 ml)
1/3 cup of chopped parsley (25 g)
1/2 cup of black olive (55 g), pitted
3 large tomatoes (510 g), peeled and seeded, cut into small cubes
2 tablespoons of olive oil
1 kg of cod loin
1 small chive blossom (400 g), separated into flowerettes
For the sauce
2 tablespoons of lemon juice
1 cup of water (240 ml)
1 tablespoon of salt
1/4 cup of olive oil (60 ml)
1/3 cup of chopped parsley (25 g)
1/2 cup of black olive (55 g), pitted
3 large tomatoes (510 g), peeled and seeded, cut into small cubes
2 tablespoons of olive oil
In a large bowl or casserole dish, cover the cod with cold water, seal with 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
Place the cod and chive blossom in a large pot and add water
Bring to a boil and cook until the chive is tender (about 30 minutes)
Drain
Cut the cod into large pieces and arrange on a platter
Distribute the chive around it. Reserve
Prepare the sauce: in a medium bowl, combine all ingredients
Spread some over the cod and chive
Dress with olive oil and serve with the remaining sauce
630 calories per serving
