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Buñelos de Bacalao with Codfish Flakes and Tapenade

Ingredients

Prielá Codfish Fritters / Frinca 5 Unidades
Black olive 50 g
Capers 25 g
Anchovies 15 g
Cod flakes  

Preparation

- Prepare the tapenade: crush the olives, capers and anchovies.

- Fry the cod fritters Frinca / Prielá.

- Serve the fritters on a base of tapenade and decorate with the cod flakes on top.

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