Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.0 kg
Onion 0.1 kg
Green pepper 0.1 kg
Leek 1.0 ud
Carrots 0.1 kg
Purple onion from Zalla 0.5 kg
Small golden apple 0.075 kg
Bread 12.5 g
White stock 0.5 l
Onion 0.025 kg
Green pepper 0.01 kg
Garlic, bulb 0.05 ud
Tomato 0.01 kg
No. 4 frozen squid 0.005 kg
Squid ink 0.001 kg
White wine 0.003 l
Plain flour 0.002 kg
Fumet 0.05 l
Table salt 0.05 g
Elaboration

 For this recipe, you will need to make the following preparations are: 

For the ranero club recipe:

  • Sauté the diced onion with some oil.
  • Halfway through, add in the diced green pepper (ideally you should pre-fry the pepper and peel it).
  • When they are almost done add the concassé of tomato.
  • Let cook to obtain the pilpil sauce.

PLATING

  • Cook the cod in the oven with the fan on at 150 ºC for 10 minutes.
  • Put a spoonful of the biscayne sauce on the plate.
  • Place the cod on top and glaze it with the ranero club sauce.
  • Decorate with the garlic slices and fried chillis from the pilpil sauce.
Nutritional information (1 portion)
Fiber 7.87 g
Saturates 10.58 g
Monounsaturated fatty acids 38.21 g
Polyunsaturated fatty acids 17.61 g
Cholesterol 101.98 mg
Calcium 336.93 mg
Iron 4.55 mg
Zinc 1.58 mg
Vitamin A 505.72 ug
Vitamin C 108.49 g
Folic acid 191.19 ug
Salt (Sodium) 1234.03 mg
Sugars 15.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.