Escalivada with cod

In a casserole with a lid, add one of the two cloves of garlic, chopped, with oil and put it over low heat so that it does not brown.

When the garlic gives off its smell, add the chopped onion and wait for it to soften.

Then add the peppers, which we will have cut into pieces and cover the casserole so that it cooks slowly and softens. None of the vegetables should brown at any time.

Finally, add the diced eggplant, salt and cover again. Always over medium-low heat, and cooking slowly.

On the other hand, we cook the cod in boiling water (not too strong, softly bubbling, otherwise the cod will break immediately), to which we add a little bit of milk that makes the cooked fish softer. In 5 minutes it should be done. To know this, it is necessary to verify that the cod flakes detach from each other easily.

Ideally, this dish should be eaten warm or cold, so let it rest or leave it in the refrigerator before eating.

We join the vegetables and the cod, add the chopped hard-boiled egg, and the raw garlic clove that we have left to use, chopped very fine. And dress with extra virgin olive oil.

A comeeeeer!!! 😋😋😋