Serves 4
Ready in 1H30 mins
500 grams salted cod fish
1 onion
2 boiled potatoes
half glass olive oil
2 boiled eggs
1 garlic clove finely chopped
100 grams pitted olives
Keep the salted cod for 24-48 hours in cold wtaer (keep refirgerated). Rinse and change the water every 8 hours.
Put the cod into a casserole covered with cold water and bring the water to a boil. As soon as the water boils, retain from fire and drain. Cool down.
Meanwhile, boil the potatoes and slice them (1 cm thick). Set aside.
Slice finely the onions and cook them gently with one tbs of olive oil in a pan, until translucent. Add the chopped garlic, cook for 2 minutes and retain.
Pre-heat the oven to 200° C.
Once cold, clean the skin and bones from the cod and break it into flakes in a container.
Add the onions and the ground pepper.
Add the olives.
Mix well.
Oil a small tin and put the cod mixture into it. Cover with the sliced potatoes.
Turn the tin upside down on a dripping pan covered with baking paper.
Bake them for 20 minutes. Serve.
