Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) cod with prawns
120 min
Allergens:
Ingredients for 5 portions
Calculate portions
Cod loin
0.75 kg
Intense olive oil
0.2 l
Garlic, bulb
5.0 ud
Onion
0.25 kg
Green pepper
0.25 kg
Piquillo peppers
10.0 ud
Biscayne sauce
0.5 l
Prawns
0.15 kg
Parsley
10.0 g
Purple onion from Zalla
0.5 kg
Chorizo pepper
6.0 ud
Small golden apple
0.075 kg
Bread
12.5 g
Table salt
1.0 g
Extra virgin olive oil
0.025 l
White stock
0.5 l
Elaboration
For the cod:
- Cover the cod in a marinated oil with garlic. Remove the skin and laminate.
- Prepare a ratatouille with garlic, onion, green pepper and piquillo pepper.
For the Biscayne sauce:
For the garnish:
- Peel the prawns, remove the intestines making sure the black parts are removed with the help of a knife.
- For the decoration:
- Chopped parsley and fried parsley.
- It can also contain crispy cod skin.
SETTING-UP
- Mix thinly sliced cod and ratatouille with Biscayne sauce. Heat.
- Fry the prawns over garlic cut into brunoise.
- Place Biscayne sauce on the base of the plate.
- Place the “ajoarriero” style cod with the help of a ring.
- Place the prawns around the cod.
- Decorate with some cod, parsley and crispy cod skin.
Nutritional information (1 portion)
Energy
647.11
kcal
Carbohydrates
19.75
g
Proteins
34.94
g
Lipids
46.87
g
Fiber
6.25
g
Saturates
7.71
g
Monounsaturated fatty acids
32.0
g
Polyunsaturated fatty acids
5.36
g
Cholesterol
103.4
mg
Calcium
315.7
mg
Iron
3.42
mg
Zinc
1.64
mg
Vitamin A
239.4
ug
Vitamin C
111.25
g
Folic acid
131.25
ug
Salt (Sodium)
305.63
mg
Sugars
11.79
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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