Fish Stock
1 tablespoon of thyme
2 liters of water
4 sprigs of rosemary
4 stalks of parsley
1 leek with 4 cloves
1 small onion
1 carrot
1 clove of garlic
amassado
1 stalk of sweet potato cooked with the leaves
1 stalk of salted celery cooked with the leaves
2 kilograms of cod pieces
1 kilogram of peeled and cut potatoes
500 grams of small onions without peels
500 grams of peas
12 small turnips (800 grams)
6 hard-boiled eggs
4 zucchini sticks (600 grams)
1 small cauliflower separated into florets
Salt to taste
Aioli sauce
3/4 cup of olive oil
6 cloves of garlic
1 egg yolk
1/2 lemon juice (or the zest)
Salt and black pepper to taste
Fish Stock
1 tablespoon of thyme
2 liters of water
4 sprigs of rosemary
4 stalks of parsley
1 leek with 4 cloves
1 small onion
1 carrot
1 clove of garlic
amassado
1 stalk of sweet potato cooked with the leaves
1 stalk of salted celery cooked with the leaves
2 kilograms of cod pieces
1 kilogram of peeled and cut potatoes
500 grams of small onions without peels
500 grams of peas
12 small turnips (800 grams)
6 hard-boiled eggs
4 zucchini sticks (600 grams)
1 small cauliflower separated into florets
Salt to taste
Aioli sauce
3/4 cup of olive oil
6 cloves of garlic
1 egg yolk
1/2 lemon juice (or the zest)
Salt and black pepper to taste
Fish Stock
Make a sachet with the spices, put it in a pot and bring it to a boil with the remaining ingredients
When boiling, reduce heat and cook for 20 minutes. Reserve
Cooking
Lave the cod in running water
Leave it for 36 hours on a strainer immersed in water without touching the bottom
Change the water six times
After removing the bones, cook it in the reserved fish stock for 10 minutes
Cook the potatoes in water and salt for 20 minutes
In other pots, cook the carrot with the onion for 15 minutes, the cauliflower for 10 minutes, and the peas and zucchini together for 8 minutes
Drain everything and reserve
Molho
Combine the egg yolk, garlic, salt, and black pepper
Add the olive oil in a thin stream, whisking vigorously until it reaches the consistency of mayonnaise
Add the lemon juice and mix
Cutting the eggs in half and arranging them on a platter with the cod and vegetables
Serve the sauce on the side.
