50 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Glazed cod 1.25 kg
Txuri flour (R) 0.05 kg
Eggs 2.0 ud
Garlic 1.5 ud
Onion 0.15 kg
Table salt 6.25 g
Sugar 0.004 kg
Tomato sauce 0.225 l
Elaboration

Para elaborar esta receta necesitas las siguientes elaboraciones:

  • Desalar (si es glaseado no es necesario) y racionar el bacalao.
  • Piperrada

Freír el bacalao y acompañar con la piperrada.

 

 

Nutritional information (1 portion)
Fiber 4.03 g
Saturates 7.7 g
Monounsaturated fatty acids 15.01 g
Polyunsaturated fatty acids 31.62 g
Cholesterol 104.66 mg
Calcium 120.33 mg
Iron 2.56 mg
Zinc 0.7 mg
Vitamin A 153.74 ug
Vitamin C 124.88 g
Folic acid 69.64 ug
Salt (Sodium) 540.21 mg
Sugars 8.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.