Salt Cod Pudding

Place 600 g of desalted salt cod in a pot, cover well with water and bring to a boil. Turn off the heat and let it cool in the water. Drain, reserve the cooking liquid, remove the skin and bones and flake the cod.

Preheat the oven to 180°C and grease a rectangular baking dish with margarine. Chop 1 onion and 2 cloves of garlic and cook them over the heat with 4 tbsp of olive oil until the onion is soft. Add the flaked cod and 150 g of shelled shrimp and cook over low heat for 5 minutes. Transfer to a bowl.

Soak 4 slices of sandwich bread in the cod cooking liquid, squeeze well and add to the bowl. Add 1 sprig of chopped parsley, 3 chopped hard-boiled eggs and 50 g of sliced olives and mix. Beat 3 eggs, season with salt and pepper, add and mix well. Pour into the dish and bake in the oven at 180°C for 30 minutes. Let cool a little, unmold and serve.