Our suggestion for today is: Codfish confit with cabbage and potato mash and olives. We\u2019re sure you won’t regret trying it! See the full recipe below and enjoy!<\/p>\n\n\n\n
Thaw the codfish and dry it well. Put 1 clove of garlic and the bay leaves into a pot. Cover with olive oil and simmer very gently for 20 minutes. When the time is up, set the pot aside for another 15 minutes.<\/p>\n\n\n\n
Prepare and wash the carrots, potatoes and collard greens and boil them in salted water. Remove, drain and then cut everything into pieces. Boil the eggs for 12 minutes; start timing after the water begins to boil. When they are cooked, put them in cold water and set aside.<\/p>\n\n\n\n
Peel and wash the remaining garlic cloves and chop them finely. In a frying pan, heat 100 ml of the olive oil that you used to confit the cod. Add the garlic cloves and saut\u00e9. Then add the vegetables and saut\u00e9 until everything is all mixed together. Check the seasoning, adding salt and pepper if necessary.<\/p>\n\n\n\n
Remove from the heat, arrange on a platter with the codfish on top, as well as the halved eggs and the olives. Garnish to your liking and serve with more olive oil.<\/p>\n\n\n\n