The dish consists of a vegetable stir-fry cooked slowly, including onion, garlic, peppers, eggplant, and summer tomatoes. This vegetable base provides a juicy and smooth texture to the preparation.
To complete the recipe, fried fresh cod is added, flavored with garlic and chili. The result is served in a clay pot, where the fish rests on the stir-fry, garnished with a touch of fresh parsley and a drizzle of the frying oil to enhance the aroma.
This culinary proposal represents the identity of the Marina Alta, a territory that serves as a meeting point between sea and garden cuisine, keeping the gastronomic legacy of the area alive.
