90 min
Type of dish: Fish, Shellfish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Celery
Celery
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.2 kg
Langoustine 0.1 kg
Garlic 1.0 ud
Onion 0.75 kg
Leek 2.0 ud
Chilli pepper 0.5 g
Parsley 2.0 g
Cebolla morada de Zalla 0.5 kg
Small golden apple 0.075 kg
Bread 12.5 g
White stock 0.5 l
Onion 0.033 kg
Carrot 0.008 kg
Leek 0.067 ud
Tomato 0.033 kg
Rice 0.01 kg
Fumet 0.25 l
Brandy 0.008 l
Onion 0.05 kg
Garlic 0.1 ud
Tomato 0.02 kg
No. 4 frozen squid 0.01 kg
Squid ink 0.003 kg
White wine 0.005 l
Txuri flour (R) 0.004 kg
Fumet 0.1 l
Table salt 0.1 g
Elaboration

For the cod:

For the txangurro:

  • Fry the brunoised onion, leek and garlic with olive oil until soft.
  • Cook the txangurro 15 minutes per kg. Cool and crumble.
  • In the same water cook the prawns, peel and chop in brunoise.
  • Prepare a concassé tomato.
  • Make an Americaine sauce.
  • Make a black sauce.
  • Add the crumbled crab, the chopped prawns and the concassé tomato to the vegetables and let cook.
  • Mix the stuffing with the ‘Americaine’ sauce and cook.

For decoration:

  • To decorate add a black squid sauce.
  • The fried garlic from the cod
  • Dried parsley chopped in brunoise.

SERVING

  • Place a small spoonful of Biscayne sauce on a plate.
  • Place the fish on top and the crab next to it.
  • Baste with pil-pil, decorate with garlic, parsley and black sauce.
Nutritional information (1 portion)
Fiber 34.95 g
Saturates 10.24 g
Monounsaturated fatty acids 35.6 g
Polyunsaturated fatty acids 10.63 g
Cholesterol 270.23 mg
Calcium 1120.12 mg
Iron 16.85 mg
Zinc 10.14 mg
Vitamin A 952.84 ug
Vitamin C 276.61 g
Folic acid 924.11 ug
Salt (Sodium) 1640.31 mg
Sugars 80.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.