Vegetables with cod and poached eggs

Elaboration:

• Step 1: Cook the vegetables
  • In a saucepan, cook the vegetables with water, bay leaf, peeled and whole onion and carrot. Simmer for about 1 hour or until tender. Add salt at the end of cooking.
  • Once cooked, remove the onion, carrot and bay leaf. Reserve the vegetables in their broth.
• Step 2: Preparing the cod
  • In a frying pan, add a drizzle of olive oil and sauté the sliced garlic cloves over low heat.
  • Add the chopped cod and cook for a few minutes, until cooked but not dry. Set aside.
• Step 3: Prepare the poached egg
  • Heat water in a small saucepan and add a splash of vinegar.
  • Crack an egg into a small bowl. When the water is about to boil, swirl the water with a spoon and add the egg. Cook for 3-4 minutes until the white is set and the yolk is still runny.
  • Repeat the process with the other eggs.
• Step 4: Mount the plate
  • In a deep dish, serve a base of green vegetables with a little of the broth.
  • Add pieces of cod on top and place a poached egg in the centre.
  • Garnish with chopped fresh parsley and a touch of extra virgin olive oil.

Processing time:

• Preparation: 15 minutes
• Cooking1 hour and 15 minutes
• Total1 hour and 30 minutes

Suggested presentation:

• Serve this dish with a slice of toasted bread. The contrast between the creaminess of the verdinas, the juicy cod and the poached egg is a real delight.