Cod, peppers, eggplant, almonds and raisins | Moreno Cedroni | Chef Recipes | Reporter Gourmet S.r.l

Ingredients

• 34 1/2 g leek
• 85 g butter
• 170 ml water
• 8.7 g sugar
• 1 1/2 g salt
• 140 g red peppers
• 100 ml sunflower seed oil
• 5 g sliced garlic
• 50 g of cod skins
• 300 g eggplant
• 100 g Tropea Onion
• 80 g of Sugar
• 10 g of Salt
• 50 g of Vinegar
• 20 g almond sticks
• 50 g bay leaves
• 400 g of codfish
• 1 lt sunflower oil
• 10 g tomato lyo
• 20 g diced zibibbo raisins
• 10 g chopped mallow