Clean and chop the vegetables into small cubes. Fry them in a frying pan over a medium to low heat.
Cut the cod into small pieces, the same size as the vegetables.
Fry the corn flatbreads in a frying plan with plenty of sunflower oil.
Finally, finely chop the parsley.
Place the vegetables and cod on the flatbread. Finally, sprinkle with the chopped parsley and serve.
The distinctive flavour of these corn flatbreads and the juiciness of the salted cod are accompanied by the intensity of the aromas of the txakolí aged on its lees, balancing their flavour and making it a full and tasty mouthful.