Olive oil (for greasing)
750 g of cod
1 cup of chopped onion (220 g)
3 tablespoons of olive oil
2 tablespoons of preserved capers (50 g), drained and washed
1 tablespoon of minced garlic
2 cups of tomato, peeled and seeded, diced (360 g)
1/4 cup of chopped parsley (20 g)
1/2 teaspoon of oregano
1/2 teaspoon of salt
1 dash of black pepper
2 eggs
2 yolks
4 hard-boiled eggs, sliced
1 tablespoon of chopped parsley (for dusting)
Olive oil (for greasing)
750 g of cod
1 cup of chopped onion (220 g)
3 tablespoons of olive oil
2 tablespoons of preserved capers (50 g), drained and washed
1 tablespoon of minced garlic
2 cups of tomato, peeled and seeded, diced (360 g)
1/4 cup of chopped parsley (20 g)
1/2 teaspoon of oregano
1/2 teaspoon of salt
1 dash of black pepper
2 eggs
2 yolks
4 hard-boiled eggs, sliced
1 tablespoon of chopped parsley (for dusting)
Grease a round baking dish with olive oil that can hold 6 cups (1.4 liters) of liquid. Reserve
In a large bowl, place the cod with the skin facing up, cover it with plenty of cold water, cover with plastic wrap and let it sit in the refrigerator for 48 hours, changing the water four times a day to desalinate
Drain and wash under cold running water
Place the cod in a medium saucepan, cover with 5 cups of water (1.2 liters) and cook over low heat until tender (about 10 minutes)
Drain, rinse under cold running water, remove skin and bones, and flake
In a large skillet, sauté the onion in olive oil, stirring occasionally with a wooden spoon, until softened (about 5 minutes)
Add the capers and garlic and sauté until the garlic is soft (approximately 1 minute)
Add the tomato, 1 tablespoon of parsley, oregano, salt, and black pepper, and cook until almost all the liquid has evaporated (about 5 minutes)
Let it cool
In a small bowl, beat the eggs and yolks with an electric mixer until well mixed
Add the cooled tomato mixture, reserved cod, and remaining parsley, and mix
Check the seasoning and, if necessary, add more salt and black pepper
Preheat the oven to 180°C (medium)
Line the bottom of the reserved baking dish with one-third of the cod mixture, followed by half of the sliced hard-boiled eggs
Cover with another one-third of the cod mixture and distribute the remaining egg slices on top
Arrange the remaining cod mixture
Cover the baking dish with aluminum foil or parchment paper
Place it in a roasting pan and fill with hot water to reach halfway up the side
Bake in the preheated oven until the cake starts to firm (about 1 hour)
Remove the foil and bake until lightly browned (about 30 minutes)
Remove from the water and let sit for about 20 minutes
Unmold onto a plate, dust with parsley, and serve
345 calories per slice
