Cod Migas with Greens, Black-Eyed Beans and Cornbread | Authentic Recipe

INGREDIENTS:

• 1 piece of soaked cod
• 500 g of black-eyed peas, soaked (8 hours)
• 500 g of greens
• 2 Tbsp olive oil
• 100 g of onion
• 3 cloves of garlic
• 250 g cornbread crumbs
• 1 tbsp (tea) pepper
• 1 tsp of salt
• olives q.s.

PREPARATION:

In a pan of boiling water and seasoned with salt, cook the black-eyed peas. In another pan with boiling water and seasoned with salt, cook the greens for around 10 minutes. Drain and chop the leaves. Book.

In another pan, cook the cod fillet for 12 minutes. Separate the splinters from the pimples. Reserve the chips and some of the cooking water.

In a frying pan with olive oil, sauté the onion and chopped garlic cloves for 3 minutes, over low heat.

Add the greens, cod and mix everything together. Add the drained black-eyed peas, some of the reserved cod cooking water and the crumbled cornbread crumbs. Season with pepper, salt and mix everything. Cook over low heat for 5 minutes.

Add the olives and serve immediately.