Preparation

Start by peeling the potatoes and boiling for 7 minutes.

Clean the dogfish and season it with salt and a little olive oil.

In the cataplana, put two onions and two sliced cloves of garlic, the parsley and coriander chopped, the whole potatoes lightly cooked, the dogfish, olive oil, white wine, fish stock, piripiri and the bay leaf. On top of these, place the rest of the onion, sliced garlic and the goose barnacles. Season with sea salt, black pepper and a drizzle of olive oil.

Close the cataplana and as soon as it starts to boil, simmer for about 15 minutes over a low heat.

In a bowl, beat the egg yolks together with the lemon juice. Add the chopped parsley and coriander. Season to taste. Remove the cataplana from the heat and add the egg and lemon mixture. Mix well and bring to the boil again until the yolks turn creamy.

Top with the moxama, crushed olives and chopped coriander.