500 g cod loin
For the dough
2 1/2 cups all-purpose flour (300 g)
1 teaspoon salt
3/4 cup cold butter, cut into small pieces (150 g)
1/3 cup cold water (80 ml)
For the filling
3 medium-sized potatoes (360 g)
3 large onions (450 g), diced
4 medium-sized tomatoes (480 g), peeled and seeded, diced
1/4 cup olive oil (60 ml)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
3/4 cup small black olives, pitted and cut into small pieces (110 g)
1 egg, lightly beaten (for brushing)
500 g cod loin
For the dough
2 1/2 cups all-purpose flour (300 g)
1 teaspoon salt
3/4 cup cold butter, cut into small pieces (150 g)
1/3 cup cold water (80 ml)
For the filling
3 medium-sized potatoes (360 g)
3 large onions (450 g), diced
4 medium-sized tomatoes (480 g), peeled and seeded, diced
1/4 cup olive oil (60 ml)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
3/4 cup small black olives, pitted and cut into small pieces (110 g)
1 egg, lightly beaten (for brushing)
In a large mixing bowl or container, place the cod, cover with cold water, wrap in plastic film, and refrigerate for about 48 hours, changing the water at least four times to desalinate
Wash the cod under running water and drain
Cut it into 5-cm pieces. Reserve
Prepare the dough: In a large mixing bowl, combine the all-purpose flour, salt, and cold butter
Mix with your fingertips until a crumbly texture is achieved
Add the water and mix lightly with your hands
Shape into a ball and wrap in plastic film to reserve in the refrigerator
Prepare the filling: In a medium-sized pot, cook the potatoes with their skins in 4 cups of cold water (960 ml) until they are tender (about 30 minutes)
Drain and pass through a food mill or ricer into a bowl. Reserve
In a medium-sized pot, sauté the onion and tomato in olive oil over medium heat, stirring occasionally with a wooden spoon, until the tomato is soft (about 15 minutes)
Add the cod, parsley, and salt and cook, stirring occasionally, until the cod is tender (about 15 minutes)
Remove from heat, add the potato and olives, and mix well
Allow to cool
Preheat oven to 180°C (medium)
With a rolling pin, roll out the dough directly onto the bottom of a 23-cm diameter cake pan
With a knife, appear the edge of the dough and place it in the cake pan
Shape small rolls with some of the remaining dough
Press them, one by one, against the side of the cake pan to cover it completely
Apear the edge
Filling the dough with the cod mixture
Roll out the remaining dough and cover the filling
Press the edge with your fingers to seal the cake well
Brush with lightly beaten egg
Assemble in a preheated oven at 180°C for about 50 minutes, or until golden brown
Unmold onto a plate and serve immediately
405 calories per slice
