Dry-Cured Cod (Bacalhau com couve-flor)

Name: Dry-Cured Cod (Bacalhau com couve-flor)
Yield: 4
Ingredients: 1 kg of cod loin; 1 small cauliflower flowerhead (400 g), separated into florets; For the sauce; 2 soup spoons 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 olives, pitted (55 g); 3 large tomatoes (510 g), peeled and seeded, cut into small cubes; 2 soup spoons of olive oil

1
1 kg of cod loin
2
1 small cauliflower flowerhead (400 g), separated into florets
3
For the sauce
4
2 soup spoons of lemon juice
5
1 cup of water (240 ml)
6
1 tablespoon of salt
7
1/4 cup of olive oil (60 ml)
8
1/3 cup of chopped parsley (25 g)
9
1/2 cup of black olives, pitted (55 g)
10
3 large tomatoes (510 g), peeled and seeded, cut into small cubes
11
2 soup spoons of olive oil

Ingredients

1
1 kg of cod loin
2
1 small cauliflower flowerhead (400 g), separated into florets
3
For the sauce
4
2 soup spoons of lemon juice
5
1 cup of water (240 ml)
6
1 tablespoon of salt
7
1/4 cup of olive oil (60 ml)
8
1/3 cup of chopped parsley (25 g)
9
1/2 cup of black olives, pitted (55 g)
10
3 large tomatoes (510 g), peeled and seeded, cut into small cubes
11
2 soup spoons of olive oil

Directions

1
In a large bowl or pot, cover the cod with cold water, wrap with plastic film, and refrigerate for 48 hours, changing the water at least four times to desalinate
2
Wash the cod under running water and drain
3
Remove the skin and bones
4
Place the cod and cauliflower in a large pot and cover with water
5
Bring to a boil and cook until the cauliflower is tender (about 30 minutes)
6
Drain
7
Cut the cod into large pieces and arrange on a platter
8
Distribute the cauliflower around. Reserve
9
Prepare the sauce: in a medium bowl, mix all the ingredients
10
Distribute some over the cod and cauliflower
11
Drizzle with olive oil and serve with the remaining sauce
12
630 calories per serving