Category
Fish
Setup time
Long
Difficulty
Medium
Cost
Intermediate
To enjoy
With family
Nº of people
4 people
Ingredients
100ml Gallo First Crop 2019-2020
10ml Gallo White Balsamic
- 600g codfish loins
- 200g grated zucchini
- 125g grated eggplant
- 125g red onion
- 125g grated corn bread
- 50g chopped black olives
- Salt and ground pepper to taste
Method of preparation
1
Cook the codfish without the skin and bones.
2
raise the onions in olive oil, adding the vinegar at the end.
3
Sauté the eggplant and the zucchini separately, also in olive oil.
4
Layer all elements, starting with the onion and ending with the grated bread mixed with the olives.
5
Cook in the oven to finish. The dish is ready when the bread is dry and brown. Serve with a mixed salad, seasoned with vinaigrette (2/3 olive oil + 1/3 vinegar).
Chef tip
You may add other vegetables of your preference.
