Delicious cod salad
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Sliced bell pepper
Good quality olive oil
First start by lightly boiling the cod to facilitate the removal of pimples and skin. Roughly shred the cod, leaving in flakes.
Cook the potatoes in their skins in salted water until al dente. They will finish cooking in the oven. Once cooked, cut into thin slices.
Cook eggs in water. Once cooked, cut into slices.
Line a refractory with olive oil, make a bed with the potatoes, distribute the cod, place the onion and pepper in slices, the corn and the pea, egg and olive. Drizzle with plenty of oil. Bake in the oven until the vegetables are wilted.
Note: I desalt my cod leaving it in a bowl, covered with water in the fridge. I change the water twice a day for a total of 3 days. If your cod is too thick, you can taste it and see if it needs more swapping.
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