1 lb (450 g) salt cod
2 large onions, skinned and finely chopped
2 cloves garlic, skinned and crushed
2 tbsp (30 ml) olive oil
cayenne pepper
2 tomatoes, skinned and chopped
1 tsp (5 ml) chopped parsley
1 stick celery, chopped
2 egg yolks, beaten
2 large onions, skinned and finely chopped
2 cloves garlic, skinned and crushed
2 tbsp (30 ml) olive oil
cayenne pepper
2 tomatoes, skinned and chopped
1 tsp (5 ml) chopped parsley
1 stick celery, chopped
2 egg yolks, beaten
method
1. Soak the fish in cold water for 24 hours, changing the water 2-3 times.
2. Poach the cod gently in water for 10-15 minutes and cut it into convenient-sized pieces, removing bones.
3. Fry the onions and garlic in oil until brown and tender. Add some cayenne, the tomatoes, parsley and celery, pour in 400 ml (3/4) pt) boiling water and simmer for a few minutes.
4. Add the pieces offish, baste with the mixture, then simmer gently.
5. When the fish is tender, take it off the heat and add the beaten egg yolks, pouring them in at several different places; shake the pan gently to mix,
6. slide the fish and sauce carefully into a shallow casserole to serve.
2. Poach the cod gently in water for 10-15 minutes and cut it into convenient-sized pieces, removing bones.
3. Fry the onions and garlic in oil until brown and tender. Add some cayenne, the tomatoes, parsley and celery, pour in 400 ml (3/4) pt) boiling water and simmer for a few minutes.
4. Add the pieces offish, baste with the mixture, then simmer gently.
5. When the fish is tender, take it off the heat and add the beaten egg yolks, pouring them in at several different places; shake the pan gently to mix,
6. slide the fish and sauce carefully into a shallow casserole to serve.
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