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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.