60 min
Cuisine type: Basque cuisine
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.0 kg
Garlic 2.0 ud
Parsley 1.0 g
Cebolla morada de Zalla 0.5 kg
Small golden apple 0.075 kg
Bread 12.5 g
White stock 0.5 l
Elaboration

For the Biscayne sauce.

For the cod:

  • Fry the garlic cut into slices with virgin olive oil until they are browned.
  • Place the garlic on kitchen paper and allow the oil to cool down.
  • Ration the cod previously desalinated.
  • Cover the cod pieces with the garlic oil on a low heat until the skin gets slightly soft.
  • Drain the cod and place in the Biscayne sauce. Let boil for a couple of minutes.
  • Plate up and decorate with parsley and crispy cod skin.
Nutritional information (1 portion)
Fiber 4.66 g
Saturates 6.76 g
Monounsaturated fatty acids 31.36 g
Polyunsaturated fatty acids 5.52 g
Cholesterol 100.0 mg
Calcium 237.82 mg
Iron 2.2 mg
Zinc 1.23 mg
Vitamin A 160.3 ug
Vitamin C 47.25 g
Folic acid 122.97 ug
Salt (Sodium) 298.69 mg
Sugars 9.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.