Type of mealMain course
Nº of people
100ml Gallo First Crop 2018-2019 First Crop 2018-2019
10ml Gallo White Balsamic Vinegar White Balsamic
- 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
Method of preparation
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).