Olive oil for greasing
750 g cod
1 cup finely chopped onion (220 g)
3 tablespoons olive oil
2 tablespoons canned caper in brine (50 g), drained and washed
1 tablespoon crushed garlic
2 cups diced tomato, peeled and seeded (360 g)
1/4 cup chopped parsley (20 g)
1/2 teaspoon oregano
1/2 teaspoon salt
1 peppercorn
2 eggs
2 yolks
4 hard-boiled eggs, sliced into rounds
1 tablespoon chopped parsley (for dusting)
Olive oil for greasing
750 g cod
1 cup finely chopped onion (220 g)
3 tablespoons olive oil
2 tablespoons canned caper in brine (50 g), drained and washed
1 tablespoon crushed garlic
2 cups diced tomato, peeled and seeded (360 g)
1/4 cup chopped parsley (20 g)
1/2 teaspoon oregano
1/2 teaspoon salt
1 peppercorn
2 eggs
2 yolks
4 hard-boiled eggs, sliced into rounds
1 tablespoon chopped parsley (for dusting)
Grease a 6-cup ring mold with olive oil and reserve
Soak the cod in cold water for at least 48 hours, changing the water four times a day to desalinate
Then, drain and wash the cod
Place the cod in a medium saucepan, cover it with 5 cups of water (1,2 liters), and cook over low heat until tender (about 10 minutes)
Drain the cod, rinse it under cold running water, remove any skin or bones, and flake it
Set aside
In a large saucepan, sauté the onion in olive oil over medium heat, stirring occasionally with a wooden spoon, until softened (about 5 minutes)
Add the caper and garlic and cook until the garlic is tender (about 1 minute)
Add the tomato, 1 tablespoon of parsley, oregano, salt, and peppercorn and cook until almost all the liquid has evaporated (about 5 minutes)
Let cool
In a small bowl, whisk together the eggs and yolks with a hand mixer until well combined
Add to the cooled tomato mixture along with the reserved cod and remaining parsley
Mix well
Check the seasoning and adjust as needed by adding more salt and peppercorn
Preheat the oven to 180°C (medium)
Line the bottom of the prepared ring mold with 1/3 of the cod mixture, followed by half the sliced eggs
Top with another 1/3 of the cod mixture, then add the remaining egg slices
Distribute the remaining cod mixture on top
Cover the mold with aluminum foil or parchment paper
Place in a baking dish and fill with hot water to reach halfway up
Bake in the preheated oven until the cake starts to firm (about 1 hour)
Remove the foil and bake until lightly golden brown (about 30 minutes)
Remove from the water and let cool for about 20 minutes
Unmold onto a plate, dust with parsley, and serve
345 calories per slice
