‘Zurrukutuna’ (cod, garlic, red pepper and bread soup)

75 min
Type of dish: Soups and creams, Fish
Cuisine type: Basque cuisine
Temperature: Hot
Seasonal period: May, June, July
Ingredients for 5 portions
Ingredients for portions/units
Garlic, bulb 4.0 ud
Green pepper 0.1 kg
Glazed cod 0.7 kg
Bread 250.0 g
Eggs 5.0 ud
Parsley 0.03 g
White stock 1.0 l
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud

For the soup:

  • Prepare a substantial fumet or poultry stock by lightly sautéing the chicken bones and carcasses (the soup can be made with fumet or white stock).
  • Soak the “choricero” peppers and extract the pulp, set aside. Optionally you can make a bizcayne sauce and use it later as a condiment for the soup.
  • Chop garlic and green pepper into brunoise and cut thin slices of dry bread.
  • Crumble the cod.

Prepare the soup:

  • Brown the garlic in olive oil.
  • Add the green pepper and sauté.
  • Add the crumbled cod and stir-fry.
  • Add the slices of bread and then the choricero pepper pulp, sauté everything together and pour in some fumet or white poultry stock, just until covered and simmer.


  • Poached egg cooked at a low temperature; 65 ºC, 22 minutes.
  • Cubes of cod for garnish.

For the sauce:

  • Emulsify a pil pil using the confit of the cod cubes.

To decorate:

  • Chopped parsley.


  • Season with salt and serve the soup in a deep soup bowl.
  • Place the egg on top of the soup, sprinkled with Maldon salt and chopped parsley.
  • Place a piece of cod with pil pil next to the egg.
Nutritional information (1 portion)
Fiber 8.39 g
Saturates 18.86 g
Monounsaturated fatty acids 73.51 g
Polyunsaturated fatty acids 12.13 g
Cholesterol 230.18 mg
Calcium 208.31 mg
Iron 4.77 mg
Zinc 3.87 mg
Vitamin A 576.92 ug
Vitamin C 65.41 g
Folic acid 204.01 ug
Salt (Sodium) 406.72 mg
Sugars 17.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.