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.
