Preparation

Place the codfish slices in a container, and drizzle with milk. Let it stay that way for about 40 minutes.

Beat the eggs with 1 pinch of salt and nutmeg.

Drain the cod well (you can use the milk to add it in the preparation of mashed potatoes or Bechamel sauce) and pass it through the beaten egg, and then the breadcrumbs.

Arrange the slices of cod on a tray, and drizzle with the olive oil.

Preheat the oven to 180º and bake the slices until they are golden brown (about 18 minutes).

Remove from the oven and serve with the migas.

Crumbs:

Start by removing the stalks from the cooked cabbage leaves (you can use them in the preparation of a soup), and for the migas enjoy only the leaves. Cut them into pieces and set aside.

Place the oil and onion in a saucepan and cook over a low heat for about 5 minutes, stirring occasionally.

When the onion is tender, add the chopped garlic and stir, allowing to cook for about 2 minutes.

Add the cooked and cut cabbage and the cooked red beans. Shake well.

Season with salt and pepper, stir and add the cornbread kernels. Stir, involving all ingredients well.

If necessary, add a little water from the cabbage cooking.

Allow to season and adjust seasonings, if necessary.

Remove from heat and serve with cod.

Ingredients

  • For codfish:
  • 4 pieces of codfish (previously soaked and without skin)
  • 400 ml of milk
  • 3 tablespoons olive oil
  • 2 eggs
  • Breadcrumbs q.s.
  • 1 pinch of salt and nutmeg
  • For migas:
  • 100 g corn bread crumbs well crumbled (or crushed)
  • 150 g cooked and drained red beans
  • 8 cooked Portuguese cabbage leaves
  • 2 chopped garlic cloves
  • 100 g chopped onion
  • 3 tablespoons olive oil
  • Sea salt
  • Ground piripiri
  • Water q.s.