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Codfish with Vegetables and Cornbread Crust with Olives

Fish A- A+

Preparation Time: HIGH
Serves: 4


  • 100ml Gallo First Crop 2018-2019
  • 10ml Gallo White Balsamic Vinegar
  • 600g Codfish loins
  • 200g Grated courgette
  • 125g Grated aubergine
  • 125g Red onion
  • 125g Grated cornbread
  • 50g Chopped black olives
  • Salt and ground pepper, to taste

Cook the codfish without skin and bones. Sauté the onion and add vinegar at the end. Sauté the aubergine and courgette separately. Make layers starting with the onion and ending with the grated cornbread mixed with olives. Finally, leave it to bake until the cornbread turns dry and golden. Serve with a mixed salad seasoned with vinaigrette (2/3 of olive oil + 1/3 of vinegar).

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