500 g of cod loin
2 cups of black-eyed peas (400 g)
5 quail eggs
1/4 cup of olive oil (60 ml)
1 small onion (70 g) finely chopped
1 stalk of parsley (80 g) finely chopped
2 tablespoons of vinegar
1/2 teaspoon of salt
1/4 teaspoon of paprika (20 g) finely ground
2 tablespoons of coriander leaves (sopa) finely ground
500 g of cod loin
2 cups of black-eyed peas (400 g)
5 quail eggs
1/4 cup of olive oil (60 ml)
1 small onion (70 g) finely chopped
1 stalk of parsley (80 g) finely chopped
2 tablespoons of vinegar
1/2 teaspoon of salt
1/4 teaspoon of paprika (20 g) finely ground
2 tablespoons of coriander leaves (sopa) finely ground
In a large bowl or pot, place the cod, cover with cold water, wrap with plastic film and refrigerate for approximately 48 hours, changing the water at least four times during that period to desalinate
Rinse the cod under running water and drain
Remove the skin and bone and cut into large pieces. Reserve
In a pressure cooker, place the black-eyed peas, cover with 2 1/2 liters of water, seal, bring to a boil and simmer (approximately 45 minutes) until tender
Reduce heat to low and cook until the peas are soft
Place the pot under running water and allow all steam to escape
Open the pot, drain off the liquid and reserve the peas
In a small pan, bring the quail eggs to a boil in 2 cups of water (480 ml) and cook until firm (approximately 12 minutes)
Drain and let the eggs cool
Peel and cut into quarters. Reserve
In a large non-stick skillet, heat the cod pieces reserved earlier over medium-high heat in 1 tablespoon of olive oil, stirring occasionally, until golden brown (approximately 10 minutes)
Transfer to a large serving bowl
Add the black-eyed peas and other ingredients except for the egg and mix delicately
Distribute the egg on top and serve immediately
300 calories per serving
