20 min
Cuisine type: Basque cuisine
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.25 kg
Elaboration

For the cod:

  • Confit the garlic and the dried chilli pepper with virgin olive oil on a low heat. Once browned set aside for later.
  • Once the temperature of the oil reduces, add the cod (skin side up, making sure the skin does not touch the saucepan) and allow to simmer on a low heat.
  • When the cod is cooked, allow everything to cool and separate the cod from the oil.

For the pil-pil:

  • Emulsify the pil-pil sauce with a metal whisk or with a strainer.
  • Add the pil-pil sauce to the cod and heat everything together.

SERVING

  • Place the cod loin on a plate and cover with the pil-pil sauce.
  • Decorate with fried garlic, chilli peppers and parsley.
Nutritional information (1 portion)
Fiber 0.01 g
Saturates 21.78 g
Monounsaturated fatty acids 104.26 g
Polyunsaturated fatty acids 16.76 g
Cholesterol 125.02 mg
Calcium 60.11 mg
Iron 1.11 mg
Zinc 1.01 mg
Vitamin A 25.0 ug
Vitamin C 5.18 g
Folic acid 32.55 ug
Salt (Sodium) 222.5 mg
Sugars 0.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.