Salt cod with potatoes, greens and eggs

Method

1. Use four portions of desalted cod loin, thawed if frozen. Put in a large saucepan with 2 litres of water and heat until gently simmering. Cook over low heat for 10 to 15 minutes, until the fish flakes. Remove and set aside.
2. Peel the potatoes and cut into 3 cm pieces. Peel the carrots and halve lengthways. Cook both in the cod water for 20 to 25 minutes until tender. Remove and set aside.
3. Wash the kale, remove thick stalks and cut into strips. Cook in the same water for 5 to 7 minutes until tender, then drain. Meanwhile, boil the eggs in a separate pan for 10 minutes from boiling, cool and peel.
4. Drain and weigh 400 g of canned chickpeas. Heat in 200 ml of the cooking water for 2 to 3 minutes and drain.
5. Serve the cod with the potatoes, carrots, kale, chickpeas and halved eggs. Dress with the 50 ml of olive oil and sprinkle with the chopped garlic and parsley. Slice the corn bread and divide between the four portions.