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Cod confit in our Oak-Smoked Olive Oil (Easter menu)



• Cod.

• Castillo de Canena oak-smoked oil.

• Watercress.

• Salt in scames



• Place the cod in a pan with the oak-smoked oil and con1 t at 93º for 9 minutes.

• Place the cod con1 t on a bed of watercress on the plate.

• Sprinkle over some salt in scames to taste.

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