Codfish “bundles”, by Ana Bravo
4 red cabbage leaves (large)
2 bay leaves
1 cup of wild rice coffee
1 dessert spoon of olive oil
1 chopped garlic clove
1/3 chopped onion
1 chopped tomato
1 dessert spoon of tomato pulp
q.b. Chopped parsley
q.b. Hemp seeds
After defrosting the cod loin, remove the skin and bones and flake it.
Place the red cabbage (whole and washed) in a pan of boiling water for 5 minutes. This way it is easier to remove the leaves without them breaking.
Distribute the flaked cod over 4 cabbage leaves and roll them into bundle shapes. Steam in water flavoured with bay leaves, 15 to 20 minutes.
Meanwhile, prepare the rice: put the olive oil, the garlic and the onion in a pan and, always on a low heat, as soon as the onion turns translucent add the tomato, the pulp and the rice.
Add double the water (in proportion to the rice) and allow to cook. Serve the bundles with the rice sprinkled with parsley and seeds.