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Espencat

Ingredients:

Tomato
Eggplant
Pepper
Onion
Olive oil
Cod
Garlic
Salt

Preparation:

Bake the vegetables in the oven.
Once roasted, the skin is removed from all of them and chopped to taste (small pieces or strips).
They are all put together in a fountain and the sliced cod is added.
Then sprinkle everything generously with olive oil and garlic cut into thin sheets.
Check the salt point.

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