Ingredients:
- 1 kg of desalted cod fillet or 2 kg of desalted cod fillet
- 1 pot of fatty black olives
- 1 pot fatty green olives
- 200g halved cherry tomatoes
- 1 finely chopped leek
- 6 limes
- 1 bunch of chopped parsley
- 1 large chopped onion
- 1 dozen eggs
- 1 glass of extra virgin olive oil
- 1 stick of extra salted butter
- 1 kg of rice
- 200g of Panko flour
- 1 kg of lard
Preparation mode:
Cook the rice normally with garlic and onion and set aside. Cook 2 eggs for 7 minutes and set aside. Slice the garlic cloves and fry in olive oil. Remove garlic chips and place to dry on paper towels; reserve the oil. Place the cod in a baking dish and cover with the lard. Place over low heat, without boiling, for approximately 25 minutes.
Remove the cod, drain and coarsely shred. In a frying pan, using the olive oil where the garlic was fried, sauté the onion, garlic, leek and the two jars of chopped olives. Place the cod chips and then the already cooked rice. Bread 6 eggs with Panko flour and fry in hot oil (or olive oil). Finish with cold butter and chopped parsley.
Assembly
Place the cod rice in a refractory and drizzle with plenty of olive oil; decorate with breaded eggs, olives, tomatoes and lemon zest.
