Cod Cake

Soak the cod loin in cold water sufficient to cover it and let it sit in the refrigerator for 24 hours, changing the water at least four times to desalinate

Wash it under running water, drain, and reserve

In a medium saucepan, heat the olive oil over low heat

Add the onion and cook until golden brown (about 30 minutes)

Add the cod loin and stir

Remove from heat and process in a food processor or blender until smooth. Reserve

In another medium saucepan, melt the butter over medium heat

Add the flour and whisk until smooth

Gradually add the milk, whisking continuously, until a smooth and creamy mixture forms (about 6 minutes)

Add the egg yolks, whisk vigorously, and cook for another minute or until the mixture is smooth again

Remove from heat, mix with the reserved cod loin, season with salt to taste, and let it cool down

Preheat the oven to 200°C (hot)

Grease a cake pan with butter and dust with breadcrumbs, leaving a hole of about 24 cm in diameter

In a stand mixer, beat the egg whites until fluffy

Combine the currant jam with the cod loin mixture and, finally, add the beaten egg whites, mixing gently with a spoon

Place the mixture in the prepared cake pan and bake in a preheated oven in a water bath (not in the oven, but in a baking dish to reach 2/3 of its height)

Bake for about 1 hour or until a knife inserted into the mixture comes out clean

Let it cool down slightly before unmolding

Serve warm or cold

Calorie count per slice: 412