Bacalhau à Bolhosa

Ingredients

• 500g of salted cod
• 200g of zucchini
• 100g of onions
• 100g of carrots
• 50g of butter
• 50g of olive oil
• 100ml of white wine
• 50g of sugar
• 30g of lemon zest
• salt and pepper to taste
• 100ml of fish broth
• 2 eggs

Method

1. Start by preparing the cod. Drain the fish and cut it into pieces.
2. In a pan, melt the butter and olive oil, then add the carrots and onions, sautéing until they become golden.
3. Add the zucchini cut into pieces and cook for a few minutes.
4. Pour in the white wine and let it evaporate for a few minutes, then add the sugar and lemon zest.
5. Add the fish stock and let it boil for 10 minutes.
6. In another bowl, mix the eggs with a bit of fish stock to prevent them from curdling.
7. Finally, add the fish to the stock and cook for another 5 minutes, then pour in the mixed eggs.
8. Serve the bacalhau à bolhosa hot, garnished with lemon.