Cod Pie Torta Capixaba
Ingredients
- 600 g salted cod (soak previously as needed to re-hydrate and remove excess salt)
- 500 g hearts of palm (fresh or from a can/jar, cut in small dice)
- 1 tsp cloves (roasted and ground (or to taste) - optional)
- 80 g olives (pitted, reserve some whole for decoration and chop the rest)
- ½ cup olive oil
- 6 eggs
- 1 onion (cut into rings, for decoration)
- salt and pepper (to taste)
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