• 1h
• 2 serving

Ingredients

- 50 ml Andorinha Vintage Extra Virgin Olive Oil
- 180 g desalted cod, skin removed
- 1 stale bread roll
- ½ slice of pineapple cut into small pieces
- 20 g red onions, chopped
- 1 dessert spoon of unsalted butter
- 40 g sliced jamón (or bacon, if you don't have jamón)
- Chives, chopped
- Salt and black pepper

METHOD

Codfish:
Brush a non-stick frying pan with 20 ml of Andorinha Vintage Extra Virgin Olive Oil and grill the codfish slab until browned and tender.
Set aside.
Toast:
Slice the bread and bake at 180 ºC until nice and crunchy.
With a hammer, beat the bread slice until it turns into a well-flaked crumble.
In a frying pan, add the remaining oil, butter and brown the onion quickly.
Add the jamón, then the pineapple.
Pour the ready-made toast and mix it all up.
Adjust the salt to taste and sprinkle with chives.
Putting it together:
On a plate, place the codfish slab next to the bread crumble and garnish with chives.
If you want, grab a slice of toasted jamón to make a roof over the codfish slab.
Drizzle some Andorinha Vintage Extra Virgin Olive Oil.