Quintã’s Codfish Tiborna

1 cod loin

400 ml ZANGARIA extra virgin olive oil

2 cloves of garlic

50 gr. chopped olives

100g spring onions

piri piri

a pinch of salt

5 whole olives for decoration

1 slice of corn bread

ox heart cabbage cut into julienne

savoy cabbage cut into julliene

Remove the bones from the sides of the cod.
Brown the spring onions in a frying pan, without the fat.
Slice the cabbage very finely.
Cut 1 long slice of corn bread and crumble some more. Set aside.
When the onions are golden brown, add a generous dose of Zangaria extra virgin olive oil and then place the cod, dry, skin side down in the covered frying pan for 12/15 minutes. At the end, remove the cod and spring onions and place on absorbent paper.
Slice the garlic and olives, chop the parsley and set aside.
In the same frying pan, add the cabbage, the sliced garlic and a little salt, mix with the cod juices and leave to cook. At the end, add the crumbled cornbread to dry out the mixture a little. Add a little piripiri and some parsley and olives.
Slice the cod, removing the skin and bones.
Toast a slice of bread in a frying pan with a drizzle of Zangaria extra virgin olive oil.
Place the slice of bread on a plate and drizzle with Zangaria extra virgin olive oil. Arrange the codfish mixture on top of the bread, add a little chopped parsley and lastly the olives.

Recipes