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500 gr of cod preserved in cod
500 gr blue rose rice
1tin of concasse tomatoes (finely chopped in a tin) 400gr
1/2 bunch of mint
1/2 bunch of fennel
2 big onions
40 vine or cabbage leaves
1 teacup of extra virgin oliveoil
1/2 teacup of freshly squeezed lemon juice
1 tb of flour
We boil the cod till we're able to to take all the bones out. We let it cool and cut it in small pieces. We mix it in a bowl with all the other ingredients. We take a small quantity of the mixture and place it in the middle of a vine or cabbage leave. We fold it tightly and place each one tightly close to the next one in a pot. We place a shallow dish over them to keep them intact while they're boiling. We add boiling water till the dish is covered and boil with the lid on for about 30 minutes. We turn the cooker off. We mix the flour with the lemon juice until it is completely dissolved and add it tot he pot. It is served either warm or cold.