- 100 gr. smoked cod
- 1 tray of cherry tomatoes
- 50 gr. Aragon olives
- 4 leaves of cabbage
- Olive oil
- 2 tablespoons sugar
- Saute the tomatoes in a frying pan with a few drops of olive oil until they begin to soften. Then add the sugar, remove from heat and let them caramelize slightly.
- Lightly saute the cabbage leaves in a frying pan with a few drops of olive oil. Reserve.
- Skewer the sliced smoked cod, cabbage leaves and tomatoes and, finally, add a few thinly sliced olives.
A romesco sauce goes great with this dish.