Fillets of codfish with a sauce of eggs and lemon

Fillets of codfish with a sauce of eggs and lemon

Ingredients

1 k. salted codfish fillets

2 k. of leeks

A few green onions

2 medium dry onions

4 celery leaves

2 large eggs

2 medium lemons

180 g. olive oil

Salt to taste

A very small piece from a red chili pepper

Preparation of the ingredients

Peel the onion and scallions removing the outer dry leaves.

Clean the leeks removing the outer leaves that are dry. 
Keep only the tender inner leaves.

Wash the scallions and onions and cut them into small pieces.

Cut the leeks along their legth in half. Cut each piece in half again.

So each leek becomes four pieces with the same length of the original leek.

Divide each piece into smaller ones, two or three centimeters in length.

Wash 2 or 3 times the pieces of leeks, to thoroughly clean them from the soil that is held between the leaves.

Clean the celery leaves and keep only their tender part.

Cut them in small pieces. Wash them very well.

Instructions

Cut the fillet of cod into pieces about 3x4 cm each.

Wash the cod pieces very well to dissolve the external salt.

Put the cod in a bowl with plenty of water and put it in the fridge.

The first day change the water three times.

The second day, change the water twice.   
On the third day cod is ready to be cooked.

Put olive oil in a saucepan.

Place the saucepan over medium heat and fry the leeks, onions and scallions.

Stir occasionally until all are cooked and have a golden color.

Add the celery and pepper and mix.

Reduce the heat and leave all the vegetables to simmer until completely soft.

Put a pinch of salt in the vegetables and place in the pieces of codfish.

Cover the sauce pan and let it simmer 10 to 12 minutes or longer if necessary.

Close the stove and leave the pot on it, and prepare the sauce with eggs and lemon.

In a large bowl put the eggs and beat them for two minutes with a wire.

Pour the lemon juice little by little into the eggs, while beating.

With a soup ladle get boiling broth from the saucepan.

Pour the broth little by little into the bowl with the eggs, while mixing. 
Repeat this process three more times.

In this way eggs are cooked slowly and the sauce is smooth. 

Pour the sauce into the pan. Tilt the pan from left to right so the sauce goes everywhere.

Taste your dish before serving.