Codfish with cabbage migas and sautéed sweet potato
To prepare this delicious dish of Codfish with cabbage migas and sautéed sweet potatoes, see the full recipe below and enjoy!
Ingredients
Olive oil to taste
Rosemary to taste
4 large leaves of collard greens (“Portuguese cabbage”)
Salt to taste
1 clove garlic
2 slices cornbread
2 medium-sized sweet potatoes
1 tablespoon paprika
Preparation
Thaw the codfish loins, rinse them under cold running water and dry them well with kitchen paper. Put the codfish in an ovenproof dish with olive oil and rosemary sprigs and bake in a preheated oven at 200 °C for 15 to 20 min (until the flakes begin to separate).
Cut the cabbage into julienne strips and blanch in boiling water for 2 to 3 minutes. Drain well.
Soften the finely chopped garlic in olive oil, then add the blanched cabbage and sauté for about 5 minutes. Add the crumbled cornbread, stir and sauté for another 2 to 3 minutes, adding a drizzle of olive oil if necessary.
Peel and dice the sweet potatoes, season with salt and paprika, and sauté in olive oil until softened.
Serve the baked codfish loins with the cabbage and cornbread migas, and the sautéed sweet potato.