Alentejo açorda with cod and egg

Ingredients

For 1 serving

• Bread60 g
• Cod120 g
• Eggs1
• Garlic2 cloves
• Cilantro10 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, eggs, fish, celery,

Method

1. Peel the garlic and pound it in a mortar with the fresh coriander leaves and a pinch of salt, then work in the oil to a green paste (or chop everything very finely with a knife).
2. Bring the vegetable stock to a gentle simmer in a small pan and add the cod; cook over low heat for 6 minutes, until white and flaking. Lift it out with a slotted spoon and flake it, removing any bones.
3. Crack the egg into a small cup; stir the broth to make a whirlpool, slide the egg into the centre and poach it for 3 minutes over low heat, until the white is set and the yolk still soft. Lift it out with the slotted spoon.
4. Meanwhile slice the bread and put it in the bowl with the coriander paste.
5. Bring the broth back to the boil, season with salt and pour it boiling over the bread; add the cod and the poached egg and serve straight away, while the bread still has some bite.