Brás Cod with Straw Zucchini

Cut the ends of the courgette, wash them and cut them to thin sticks. If you do not want the peel, peel it first.

Place the courgette sticks in a colander and sprinkle with coarse salt. Leave the courgette in the colander for at least 30 minutes to lose the water. From time to time stir with a wooden spoon. Place the courgette in a kitchen cloth and wring the cloth until as much water as possible comes out.

Heat the olive oil and fry the courgette sticks. When they are well browned, remove them and put on absorbent paper to remove excess fat. Reserve.

Bake the cod in a pan with water for 10 min and salt to taste. Once cooked, shred the loins. Reserve.

In a large pan put a drizzle of olive oil and sauté with sliced onion, chopped garlic and bay leaf. When the onion is translucent, add the cod and fry a little. Add the courgette now and wrap well.

Beat eggs and season with pepper (taste to see if salt needs to be added) and add to cod and courgette.

Wrap everything very well over low heat until all is well cooked and sprinkle with chopped parsley.

Garnish with olives to taste and serve.