For the broth
2 liters of water
1 carrot
1 leek (optional)
1 small onion with 4 cloves stuck in it
1 clove of garlic
1 bouquet garni (prepare a small pouch with a fine cloth, type of cheesecloth, with 1 tablespoon of thyme and 4 sprigs of rosemary)
1 stalk of sweet cicely with leaves
4 sprigs of parsley
1 stalk of saltbush with leaves (optional)
For cooking
1 kg of potato peeled and cut in half
12 small carrots (800 g)
500 g of small onion, peel removed
1 small cauliflower florets, separated into rams
500 g of green beans
4 cucumber slices (600 g)
2 kg of cod fillets, skinned and scaled
6 hard-boiled eggs
Salt to taste
For the aioli sauce
6 cloves of garlic
1 egg yolk
3/4 cup of olive oil
Juice of 1/2 lemon
Salt and black pepper to taste
For the broth
2 liters of water
1 carrot
1 leek (optional)
1 small onion with 4 cloves stuck in it
1 clove of garlic
1 bouquet garni (prepare a small pouch with a fine cloth, type of cheesecloth, with 1 tablespoon of thyme and 4 sprigs of rosemary)
1 stalk of sweet cicely with leaves
4 sprigs of parsley
1 stalk of saltbush with leaves (optional)
For cooking
1 kg of potato peeled and cut in half
12 small carrots (800 g)
500 g of small onion, peel removed
1 small cauliflower florets, separated into rams
500 g of green beans
4 cucumber slices (600 g)
2 kg of cod fillets, skinned and scaled
6 hard-boiled eggs
Salt to taste
For the aioli sauce
6 cloves of garlic
1 egg yolk
3/4 cup of olive oil
Juice of 1/2 lemon
Salt and black pepper to taste
In a large pot, combine all the ingredients for the broth and bring to a boil
After boiling, simmer slowly with the pot partially covered for 20 minutes
Prepare the cooking: cook the vegetables separately in boiling salted water
Start with the potato: cook for 20 minutes until it's tender
Next, cook the carrot and onion together for 15 minutes; the cauliflower florets for 10 minutes; the green beans and cucumber slices for 8 minutes
Don't overcook, so they stay crispy
Remove the bones from the cod and cook in the prepared broth for 10 minutes
While that's cooking, make the aioli sauce: mash the garlic well, then add the egg yolk and season
Add the olive oil slowly, whisking vigorously until it has a consistency like mayonnaise
Add the lemon juice and mix
A plate arrangement of all the cooked vegetables with cod fillets and hard-boiled eggs cut in half, served with the aioli sauce on the side
Note: To desalt the cod, place its fillets in a large bowl filled with water
Leave it to soak for 36 to 48 hours, changing the water several times
If your local temperature is very high, store it in the refrigerator.
