STOCKFISH, TOMATOES, CHICKPEAS


In a pan put the salt cod with tomatoes cut into large pieces, hearty onion and chickpeas (also canned if you do not have time to prepare them), add olive oil, oregano and salt, and sprinkle with bread crumbs. Switch to the oven for about 30 '/ 40' over medium heat just in the last minute to raise the heat, so 'that on the surface the pot is a bit' toasted. Proportion: an equal amount between the cod and the outline.


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Dr. Irene Meliciani     

Tel. München: +49 (0)89 231 65973

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Physiotherapie - Wellness an der Universität

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