Zurrukutuna
60 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Bread
137.5 g
Intense olive oil
0.05 l
Garlic, bulb
0.5 ud
Onion
0.1 kg
Green pepper
0.1 kg
Chorizo pepper
1.5 ud
Glazed cod
0.15 kg
White stock
1.5 l
Eggs
5.5 ud
Table salt
3.75 g
Elaboration
- Make a white stock.
- Gently desalinate the cod (not too much, it could be done even on the grill) and crumble it.
- Soak the choricero pepper.
- Cut the dry bread.
- Chop the garlic, the onion and the green pepper into brunoise and soften everything in that order.
- Add the bread and sauté, add the flesh of the choricero pepper and the crumbled cod.
- Slowly add some white stock, constantly stirring in order to obtain a smooth mixture. The thickness of the soup will be different, depending on the cook.
- Poach the eggs in water with vinegar so the egg whites set and the egg yolks remain soft.
- Place on a plate, very hot together with the poached egg.
Nutritional information (1 portion)
Energy
462.69
kcal
Carbohydrates
43.41
g
Proteins
23.29
g
Lipids
20.8
g
Fiber
10.97
g
Saturates
4.12
g
Monounsaturated fatty acids
9.79
g
Polyunsaturated fatty acids
2.92
g
Cholesterol
252.7
mg
Calcium
291.53
mg
Iron
5.58
mg
Zinc
3.08
mg
Vitamin A
537.15
ug
Vitamin C
90.55
g
Folic acid
282.12
ug
Salt (Sodium)
9053.59
mg
Sugars
24.92
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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