Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) cod with prawns
120 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Cod loin
0.333 kg
Extra virgin olive oil
0.1 l
Garlic, bulb
2.333 ud
Onion
0.167 kg
Green pepper
0.167 kg
Piquillo peppers
5.0 ud
Prawns
0.05 kg
Parsley
16.667 g
Biscayne sauce
0.333 l
Purple onion from Zalla
0.333 kg
Chorizo pepper
4.0 ud
Small golden apple
0.05 kg
Bread
8.333 g
Table salt
0.667 g
Extra virgin olive oil
0.017 l
White stock
0.333 l
Elaboration
For the cod:
- Cover the cod in a marinated oil with garlic. Remove the skin and laminate.
- Prepare a ratatouille with garlic, onion, green pepper and piquillo pepper.
For the Biscayne sauce:
Pilpil sauce.
For the garnish:
- Peel the prawns, remove the intestines making sure the black parts are removed with the help of a knife.
- For the decoration:
- Chopped parsley and fried parsley.
- It can also contain crispy cod skin.
SETTING-UP
- Mix thinly sliced cod and ratatouille with Biscayne sauce. Heat. Set aside some cod slices to decorate.
- Fry the prawns over garlic cut into brunoise.
- Place Pil-pil sauce on the base of the plate.
- Place the “ajoarriero” style cod with the help of a ring.
- Place the prawns around the cod.
- Decorate with some cod, parsley and crispy cod skin.
Nutritional information (1 portion)
Energy
318.08
kcal
Carbohydrates
8.99
g
Proteins
15.56
g
Lipids
24.32
g
Sugars
3.58
g
Salt (Sodium)
2015.22
mg
Folic acid
40.25
ug
Vitamin C
65.23
g
Vitamin A
58.71
ug
Zinc
0.64
mg
Iron
1.49
mg
Calcium
160.04
mg
Cholesterol
42.73
mg
Polyunsaturated fatty acids
2.74
g
Monounsaturated fatty acids
16.25
g
Saturates
3.48
g
Fiber
2.36
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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