2 cups of canned beans, drained and rinsed
1/4 cup of olive oil
1/4 cup of chopped fresh parsley
2 tablespoons of white wine vinegar
2 tablespoons of freshly ground black pepper
500g of cod fillet, cut into large chunks
5 quail eggs, hard-boiled and halved
1 small onion, finely chopped
1 stalk of celery, finely chopped
Salt to taste
2 cups of canned beans, drained and rinsed
1/4 cup of olive oil
1/4 cup of chopped fresh parsley
2 tablespoons of white wine vinegar
2 tablespoons of freshly ground black pepper
500g of cod fillet, cut into large chunks
5 quail eggs, hard-boiled and halved
1 small onion, finely chopped
1 stalk of celery, finely chopped
Salt to taste
Soak the cod in water for 48 hours, changing the water at least four times during that time
Rinse the cod under cold running water and drain
Remove the skin and bones and cut into large chunks
In a pressure cooker, combine the beans, cover with 2.5 liters of water, seal and bring to a boil
Reduce heat and simmer until the beans are tender (about 45 minutes)
Drain the liquid and reserve the beans
Cook the quail eggs in two cups of boiling water for 10 minutes
Drain and let cool
Peel and cut each egg into quarters
In a large non-stick skillet, heat 1 tablespoon of olive oil over high heat
Fry the cod until it's golden brown (about 10 minutes)
Transfer the cod to a serving platter, add the beans and remaining ingredients except for the eggs, and mix gently
Distribute the eggs on top and serve immediately.
