90 min
Cuisine type: Basque cuisine
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Elaboration

Para esta receta, son necesarias las siguientes elaboraciones:

  • Salsa vizcaína falsa.
  • Pochar levemente el bacalao en aceite de oliva intenso. Sacar y reservar.
  • Salsear el bacalao con la viccaína.
  • Calentar suavemente sin que hierva hasta que se cocine.
  • Espolvorear con perejil en brunoise.
Nutritional information (1 portion)
Fiber 6.02 g
Saturates 4.97 g
Monounsaturated fatty acids 21.71 g
Polyunsaturated fatty acids 3.38 g
Cholesterol 0.15 mg
Calcium 184.1 mg
Iron 2.94 mg
Zinc 0.51 mg
Vitamin A 405.05 ug
Vitamin C 45.42 g
Folic acid 130.94 ug
Salt (Sodium) 246.73 mg
Sugars 12.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.