Potatoes Stuffed With Cod

• 7 sweet potatoes medium, cut in half
• 3 eggs
• 1 onion small
• 4 garlic cloves
• 5 coriander sprigs
• 1 1/8 pounds cod desalted, skinned, deboned, and defrosted
• 4 cabbage leaves large Savoy, cut in thin strips
• 20 pitted black olives cut in 4 pieces each
• 7/8 cup cream herbal cooking, Parmalat
• 7/8 cup mozzarella cheese

1. Cook sweet potatoes and eggs in a saucepan with salted water.
2. Once the potatoes are cooked, remove from heat, and drain. Cool.
3. Peel the eggs, chop, and set aside.
4. Use sharp knife to cut potato out of skin. Place the skins in an ovenproof container, and set aside. Cut the potato in small pieces, and set aside as well.
5. Heat a large skillet with a little bit of olive oil over medium heat. Add onion, garlic cloves, and coriander. When onion begins to brown, add the shredded cod and the kale. Cook for about 5 minutes. Adjust the seasoning, add the olives and potatoes, and mix.
6. Add the cream, and mix everything well. Cook for 1 to 2 minutes, and remove from heat.
7. Spoon mixture into potato skins. Sprinkle each one with chopped egg and a little mozzarella cheese.
8. Bake to gratin.

sweet potatoes, eggs, onion, garlic, coriander sprigs, cod desalted, cabbage, black olives, cream herbal cooking, mozzarella cheese

Taken from www.yummly.com/recipe/Potatoes-Stuffed-with-Cod-897552 (may not work)