Yum Cod Confit with Cornbread Recipe
Slow cooked in rich olive oil, this yum cod confit with cornbread recipe, is an irresistible blend of tradition, flavor, and pure comfort.
Seafood Recipes
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Ingredients
For the cod:2 large cod fillets1/2 head of garlic1 bunch of parsley1 teaspoon of sweet paprika1 liter (4 cups) of olive oilFor the cornbread crumbs:1 cornbread loaf1/2 small can of black-eyed peas (drained)Shredded collard greens (to taste)Olive oil from the cod confit (to taste)
Directions
Cod:
- In a bowl, mix the sweet paprika with olive oil.
- Pour this mixture over the cod steaks in a tray.
- Transfer the cod to a pot, cover with olive oil, and add the parsley and garlic.
- Cover the pot and cook over very low heat for one hour. (It is crucial to keep the heat low; otherwise, after 30 minutes, the cod, parsley, and garlic will look fried instead of gently confited.)
Cornbread crumbs:
- Crumble the cornbread into a bowl.
- Add the drained black-eyed peas and a bit of collard greens.
- Mix everything well and drizzle with some of the olive oil used for the cod.
- Stir again, and serve on the side with the cod.
Adapted from a Recipe by: Cocktail de Receitas
Nutritional Facts (Per Serving)
Calories
1,000 kcal
Fat
75 g
Carbs
90 g
Protein
50 g
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