For Feijoada 🥘

800g Reymar Cod Fillets

Olive oil to taste Sausage to taste

Tomato sauce 🍅

550g White Beans

1a Onion

1 clove of garlic

Salt and pepper to taste ‍

For the cabbage:

Couve Galega or Couve Mineira

Garlic to taste

Sausage

Olive oil to taste

Let's start by preparing the stew:
Cut the onion, garlic, a little parsley and the chorizo into small pieces.
In a saucepan, drizzle a little olive oil, let it heat slightly and add the previously chopped ingredients along with a bay leaf
and put it on a low heat.
When the sauté starts to boil, add the cabbage cutlets and cover again. Use this time to cook the cabbage mineira.
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In a frying pan, add a drizzle of olive oil, garlic and chorizo sausage and sauté until golden brown. Add the thinly sliced cabbage; in this recipe, we've used prepared green stock to simplify the process.
Let the cabbage sizzle in the olive oil and garlic with the chorizo to gain flavor.

Back to the stew with the cod, which by now should have plenty of stock, add the can of cooked white beans and a little tomato pulp, mix well so as not to break up the cod and let it stew for another 2 minutes over a low heat.

Then just plate it up and enjoy.

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