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