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Fish with vegetables and malunggay-enriched pandesal. A complete light Lenten meal.

INGREDIENTS:
800 g dried and salted cod
75 ml vegetable oil (or cooking oil of choice)
13 medium garlic cloves, peeled
1 large onion (380 g), finely chopped
400 g potatoes, boiled
100 g manzanilla green olives, pitted
120 g red bell pepper
parsley for garnish
 
PROCEDURE:
1. De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
2. Shred the fish as finely as possible (discarding the skin and bones).
3. To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve.  Add the parsley to the garlic and onion and simmer for a few minutes.
4. Pour the garlic, onion and parsley into a small bowl. Add 1/5 of the oil to the frying pan and 1/5 of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
5. Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.