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 \u00b0C for 15 to 20 min (until the flakes begin to separate).<\/p>\n\n\n\n
Cut the cabbage into julienne strips and blanch in boiling water for 2 to 3 minutes. Drain well.<\/p>\n\n\n\n
Soften the finely chopped garlic in olive oil, then add the blanched cabbage and saut\u00e9 for about 5 minutes. Add the crumbled cornbread, stir and saut\u00e9 for another 2 to 3 minutes, adding a drizzle of olive oil if necessary.<\/p>\n\n\n\n
Peel and dice the sweet potatoes, season with salt and paprika, and saut\u00e9 in olive oil until softened.<\/p>\n\n\n\n