45 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.333 kg
Garlic, bulb 0.667 ud
Parsley 0.333 g
Purple onion from Zalla 0.033 kg
Small golden apple 0.005 kg
Bread 0.833 g
White stock 0.033 l

For  biscayne sauce

For the tulip:

  • Using a ring, cut the wontom sheet and place it into a turned silicone mould.
  • Brush with some oil and bake it to 180 ºC for 6 minutes.
  • Remove from the mould and let it rest.

For the cod:

  • Slice the garlic and fry it in virgin olive oil until golden brown. 
  • Drain the garlic slices on kitchen paper and set aside. Let the oil cool off.
  • Desalinate the cod and cut it into portions.
  • Slow-cook the cod fillets in the garlic oil on a very low heat as though cooking a confit preparation. Continue until the cod skin slightly softens.
  • Drain the cod and place in the biscayne sauce. Let it cook for a couple of minutes. Set aside.


  • Place some biscay sauce at the bottom of the tulip or spoon.
  • Place the cod fillet on top and drizzle some biscayne sauce over it.
  • Decorate with a fried garlic slice and a fried parsley leaf.
Nutritional information (1 portion)
Fiber 0.36 g
Saturates 2.04 g
Monounsaturated fatty acids 9.53 g
Polyunsaturated fatty acids 1.65 g
Cholesterol 33.33 mg
Calcium 28.73 mg
Iron 0.49 mg
Zinc 0.3 mg
Vitamin A 15.29 ug
Vitamin C 4.34 g
Folic acid 15.21 ug
Salt (Sodium) 83.57 mg
Sugars 0.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.