1.5 lbs of cod
1 large onion, finely chopped
3 tablespoons of olive oil
4 anchovy fillets, rinsed and finely chopped
2 tablespoons of capers
1 tablespoon of minced garlic
2 cups of diced tomatoes
1 teaspoon of chopped fresh parsley
0.5 teaspoon of ground oregano
salt and black pepper to taste
2 whole eggs
2 egg yolks
0.25 cup of chopped fresh parsley
4 hard-boiled egg slices
1.5 lbs of cod
1 large onion, finely chopped
3 tablespoons of olive oil
4 anchovy fillets, rinsed and finely chopped
2 tablespoons of capers
1 tablespoon of minced garlic
2 cups of diced tomatoes
1 teaspoon of chopped fresh parsley
0.5 teaspoon of ground oregano
salt and black pepper to taste
2 whole eggs
2 egg yolks
0.25 cup of chopped fresh parsley
4 hard-boiled egg slices
Douse the cod in cold water for 24 hours
Drain and rinse the cod
Cook the cod slowly in enough liquid to cover it, for 15-20 minutes or until tender
Drain and flake the cod
Let it cool and reserve, covered
In a pan, sauté the onion in olive oil until caramelized
Add the anchovy fillets, capers, and garlic
Cook slowly for 3 minutes or until the anchovies dissolve
Add the tomato, parsley, oregano, salt, and black pepper to taste
Cook slowly for 30 minutes or until most of the liquid has evaporated
Let it cool
In a small bowl, whisk together the eggs, egg yolks, and cod
Stir in 0.25 cup of chopped parsley and season to taste
Spread one-third of this mixture into an English muffin tin well greased
Lay slices of 2 hard-boiled eggs on top
Cover with one-third more of the cod mixture, layering slices of 2 more hard-boiled eggs on top and covering with the remaining cod mixture
Bump the pan a few times over a flat surface to remove air
Cover the pan with greased parchment paper and aluminum foil
Place the pan in another pan filled with hot water that reaches half way
Bake in a moderate oven (150°C) in a water bath, for 1 hour and 15 minutes
Remove from the water and let rest for 20 minutes
Release the edges of the paté and unmold
Serves 6-8 people.
