|Cod||1 1⁄2 Pound, cooked and flaked (675 Gram)|
|Split peas||4 Ounce, soaked overnight and cooked (100 Gram)|
|Chopped parsley||2 Tablespoon|
|White wine vinegar||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Hard boiled eggs||3|
|Chopped parsley||1 Tablespoon (To Garnish)|
Peel and finely chop the onions, using the double-bladed chopping knife.
Fry in the oil until soft, but not golden.
Stir in the cod and split peas and cook for 2 minutes.
Add the parsley, wine vinegar, garlic and seasoning.
Cook for a further 2-3 minutes.
Place in a serving dish and scatter with olives.
Coarsely chop the hard-boiled eggs, using the double-bladed chopping knife.
Sprinkle over the fish and garnish with chopped parsley.