500 g of codfish 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 tablespoon of salt
1/4 cup of chopped fresh cilantro (20 g)
2 tablespoons of ground cumin
500 g of codfish 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 tablespoon of salt
1/4 cup of chopped fresh cilantro (20 g)
2 tablespoons of ground cumin
In a large mixing bowl or casserole, place the codfish, cover with cold water, wrap in plastic film and refrigerate for about 48 hours, changing the water at least four times during that time to desalinate
Rinse the codfish under running water and drain
Remove the skin and backbone and cut into large pieces. Reserve
In a pressure cooker, place the black-eyed peas, cover with 2.5 liters of water, seal, bring to a boil and let simmer (about 45 minutes)
Reduce heat to low and cook until the black-eyed peas are tender
Place the cooker under running water and drain off all the liquid
Open the cooker, drain off the liquid and reserve the black-eyed peas
In a small saucepan, cook the quail eggs in 2 cups of water (480 ml) until they are firm (about 12 minutes)
Drain and let the eggs cool down
Peel and cut into quarters. Reserve
In a large non-stick skillet, fry the reserved codfish in 1 tablespoon of olive oil over high heat, stirring occasionally, until it browns (about 10 minutes)
Transfer to a large serving dish
Add the reserved black-eyed peas and other ingredients except for the egg and mix gently
Distribute the egg on top and serve immediately
300 calories per serving
