Easter menu: recipe of cod confit in olive oil and oak smoke


  • Cod
  • Castillo de Canena olive oil with oak smoke
  • Watercress
  • Salt flakes


  • Put the cod in a saucepan with oak smoke oil at 93º for 9 minutes.
  • Serve with a base of fresh watercress and the cod confit.
  • Finish with salt flakes to taste.