1/2 kg of cod fillets
3 tablespoons of cornstarch
4 tablespoons of olive oil
2 onions
2 cloves of garlic, minced
1/2 kg of shrimps, cleaned and chopped
1/2 kg of tomatoes, peeled and chopped
1 cup of chopped fresh parsley
1 pinch of salt
2 red peppers, chopped
1 can of coconut milk
8 eggs
salt to taste
1/2 kg of cod fillets
3 tablespoons of cornstarch
4 tablespoons of olive oil
2 onions
2 cloves of garlic, minced
1/2 kg of shrimps, cleaned and chopped
1/2 kg of tomatoes, peeled and chopped
1 cup of chopped fresh parsley
1 pinch of salt
2 red peppers, chopped
1 can of coconut milk
8 eggs
salt to taste
Soak the cod in cold water overnight, changing the water several times
The next day, drain, flake, and place in a saucepan
Cover with cold water
Simmer over low heat for 20 minutes
Make a roux with oil, onions, garlic, tomatoes, shrimps, and seasonings
Once ready, add the flaked cod and coconut milk. Reserve
Beat the eggs with cornstarch
Season lightly
Add half of the reserved cod mixture and mix well
Pour into a greased plate
Top with remaining egg mixture, garnish with onion rings, tomato slices, and olives
Bake in a hot oven until golden brown and cooked.
