For the cod:2 large cod fillets1/2 head of garlic1 bunch of parsley1 teaspoon of sweet paprika1 liter (4 cups) of olive oilFor the cornbread crumbs:1 cornbread loaf1/2 small can of black-eyed peas (drained)Shredded collard greens (to taste)Olive oil from the cod confit (to taste)
Preparation
Cod:
In a bowl, mix the sweet paprika with olive oil.
Pour this mixture over the cod steaks in a tray.
Transfer the cod to a pot, cover with olive oil, and add the parsley and garlic.
Cover the pot and cook over very low heat for one hour. (It is crucial to keep the heat low; otherwise, after 30 minutes, the cod, parsley, and garlic will look fried instead of gently confited.)
Cornbread crumbs:
Crumble the cornbread into a bowl.
Add the drained black-eyed peas and a bit of collard greens.
Mix everything well and drizzle with some of the olive oil used for the cod.