Preparation

put the cod in the sauce and the eve to desalter. the next day, drain the water and the affervente for ten minutes. remove skin and pimple and break it into splinters. chop the onions very small and sauté them in olive oil. add the chips to the onion stew. chop the tomatoes, peppers, coriander and garlic very well and add to the stew, correcting the salt. peel the potatoes, cut them into cubes and place in a pan with water to cook without letting them soften. drain and add them to the cod. add coconut milk at the end of cooking. beat the eggs well with a pinch of wheat flour and mix a little with the sauté. grease a baking dish or a refractory dish with olive oil and add the sauté. pour the rest of the beaten eggs on top. garnish with onion rings and olives and bake in a hot oven until the skillet is golden.

Ingredients

  • 1 1/2 kg of cod
  • 1/2 kg of potato
  • 2 tomatoes
  • 3 onions
  • 1 bell pepper
  • 1/2 bunch of coriander
  • 3 cloves of garlic
  • salt to taste
  • 4 tablespoons of olive oil
  • 1 cup (thick) coconut milk
  • 1 pinch of wheat flour
  • 8 eggs
  • 1 small portion of green olives