1. Place boneless, skinless salt cod in cold water and soak at least 24 hours. Change the water 2-3 times. 2. Remove the fish from water. Pat dry with a paper towel and cut into pieces. Pour 1/4 cup oil into heavy-bottomed frying pan and heat to medium heat. 3. Cover fish in flour, then fry fish in pan. Brown on both sides. Remove from frying pan and set aside. 4. Place the onions, garlic and bell peppers into the frying pan and sauté in the oil. 5. Add eggplant and zucchini and mix. Sauté a little more. Add a cup of water. Cook for approximately 5-10 minutes. 6. Add the fish back into the frying pan and stir. Cook about 10 minutes. Serve with bread or rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
