800g of cod
1/4 cup of olive oil
2 large onions, chopped
3 cloves of garlic, minced
4 tomatoes, peeled and seeded
2 tablespoons of chopped fresh parsley
4 tablespoons of wheat flour
4 eggs, separated
1 cup of milk
salt and black pepper to taste
800g of cod
1/4 cup of olive oil
2 large onions, chopped
3 cloves of garlic, minced
4 tomatoes, peeled and seeded
2 tablespoons of chopped fresh parsley
4 tablespoons of wheat flour
4 eggs, separated
1 cup of milk
salt and black pepper to taste
Soak the cod in cold water for at least 48 hours before using it
Change the water several times
Clean the cod, remove the skin and bones, and flake the flesh
Heat the olive oil in a pan over medium heat
Add the onions and garlic and cook until they're translucent
Add the flaked cod, tomatoes, and parsley to the pan
Cook for 20 minutes, stirring occasionally
Add the wheat flour and milk to the pan
Stir well and cook until the mixture thickens slightly
Season with salt and black pepper to taste
Remove from heat and spread into a 30x23cm baking dish greased with olive oil. Reserve
Beat the egg whites in a separate bowl until they're stiff
Add the yolks and beat well
Mix half of the egg mixture with the cod mixture in the baking dish
Spread the remaining egg mixture over the top
Bake in a preheated oven at 200°C for 10 minutes
Remove from heat and decorate with tomato slices, pepper strips, and olives
Return to oven until golden brown, about 8 servings
Approximately 332 calories per serving (without decoration).
