- Dried peppers from the season.
- Cod (a little bit).
- Good olive oil.
– Peppers are fried in abundant oil. It is important to crush them with the skimmer in the frying pan, therefore it is advisable not to fry more than two at a time.
– They are left to brown, but beware! They are very delicate and should not be burned or left raw because then they do not become crispy.
– Allow to cool well, meanwhile roast the cod springs to the flame, if there are embers much better. S’esmolla as best as possible, then crush the peppers well and mix with the cod, add plenty of olive oil and is ready to eat.
The “ilicitana” variant is that instead of peppers they do it with ñoras.