Crumbled codfish Portuguese style light version

Dice the onion into small cubes and finely slice the garlic. Sauté over low heat for about 8-10 minutes (do not let it burn!).

Meanwhile, we also cut the zucchini into cubes and the carrot into thin slices (with the peeler is great). Add everything to the sauce and let it soften and mix well. I like to add a little fish stock so that the vegetables are well soaked.

Add nutmeg, salt, pepper and parsley to taste.

Meanwhile, chop the cod loins clean (2 seconds in the mincer or with a knife). Do not leave a paste but crumbled.

In a frying pan put a little olive oil with a cayenne pepper to add a spicy but subtle touch. When it is golden brown, I like to remove it from the oil and then sauté the cod in this pan for 1 minute.

Mix the cod with the rest of the vegetables and add the two eggs that we have already beaten. Mix. Super finished dish.