600gsalted codsoak previously as needed to re-hydrate and remove excess salt
500ghearts of palmfresh or from a can/jar, cut in small dice
1tspclovesroasted and ground (or to taste) - optional
80golivespitted, reserve some whole for decoration and chop the rest
½cupolive oil
6eggs
1onioncut into rings, for decoration
salt and pepperto taste
Instructions
Preheat the oven to 350°F (180°C). Boil the cod (soaked previously) for 6-8 minutes, let it cool slightly and shred finely, removing any traces of skin and bones.
Meanwhile, cook the fresh heart of palm in salted water for 2-3 minutes, drain and squeeze with a clean kitchen towel to remove the excess moisture. If you are using canned/jarred hearts of palm, there's no need to pre-cook, just drain, rinse, chop and dry.
Mix the shredded cod with the prepared heart of palm, the chopped olives, and the olive oil. Season with salt, pepper, and the ground cloves (if using) to taste.
Separate the egg whites from the yolks. Beat the egg whites until stiff. Season with a pinch of salt. Add the egg yolks, one by one, and continue beating until incorporated. The mixture will be light and foamy, with a light yellow colour.
Add 2/3 of the beaten eggs to the cod mixture. Transfer the mix to a traditional clay pot (without the lid) or a baking pan greased with olive oil, spread evenly.
Cover with the rest of the beaten eggs. Garnish with the raw onion rings and reserved olives.
Place in the preheated oven and bake until the top turns golden brown. Serve and enjoy!
Notes
If you want to add shellfish, they must be cooked (make a small stew with olive oil, onion, paprika, tomato, salt, pepper, lemon juice and cilantro) and drained before adding to the cod mixture. Replace a portion of the cod or add some cleaned and deveined shrimp, shelled clams/mussels, and/or crabmeat.
If you can't find (or don't want to use) the hearts of palm, replace them with shredded and chopped white cabbage (boiled), or finely-diced peeled zucchini (sautéed and drained if excess liquid).