500g cod fillet 25g butter 1 clove garlic chopped 1 small onion sliced 1 tbs chopped parsley 2 eggs 300g cooked potatoes 100ml milk salt & pepper to taste
Gently poach the cod. Once cooked, allow to cool and then flake the flesh. Rice the cooked potatoes. Heat a little olive oil in a thick-bottomed pan and gently fry the chopped garlic, sliced onion and the chopped parsley. Add the flaked fish and fry for a minute or two. Remove from the heat, add the butter and stir until melted. Add the riced potato and milk and mix well. Allow to cool. When the mixture is cold, separate the eggs and whisk the whites until stiff. Lightly beat the yolks and then fold into the whites. Now fold these into the cod mixture. Butter an earthenware dish and ¾ fill with the mixture. Bake at 165° for 20-25 minutes. Garnish with sliced hard-boiled egg, sliced tomato and olives. Country of origin: Brazil