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Cod, pepper and olive salad

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Cod, pepper and olive salad

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
10 min.
 
 

Ingredients

    • 250 gr. desalted cod
    • 2 red peppers
    • 200 gr. pitted black olives, kalamata type if possible
    • Parsley
    • Honey

Method

  1. To roast the peppers, wrap in foil with a drizzle of olive oil and a pinch of salt, and roast at 190ºC for about half an hour.
  2. Remove from oven and leave to cool while still wrapped in aluminum foil. Once cool, peel and reserve. Finely chop the olives and mix with a teaspoon of honey.
  3. Cut the cod into strips.
  4. In a mold, arrange the salad in layers: first the olives, then the cod and finally the pepper to finish. Drizzle with a dash of olive oil.

Tip

Add lettuce to this dish. Or serve with a traditional Catalan Romesco sauce.

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