- 10 serving
- 200 ml Andorinha Selection Extra Virgin Olive Oil
- 2 kg thick pre-soaked cod slabs
- 5 garlic cloves, sliced
- 10 allspices
- 20 black olives, chopped
- 20 g sun-dried tomatoes, chopped
- 50 g Brazil nuts, chopped
- White wine vinegar
Combine the cod, Andorinha Selection Extra Virgin Olive Oil, garlic, allspices and the remaining ingredients in a pan, over low heat.
Cover and let it cook slowly as, in this case, the oil should not boil; it should just cook the cod and other ingredients.
If you prefer, you can make a roast instead.
To do this, place the cod and all the ingredients in a pan, cover with aluminum foil, and roast at 150 ºC for 20 minutes.