Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) cod with prawns

120 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.75 kg
Intense olive oil 0.2 l
Garlic 5.0 ud
Onion 0.25 kg
Green bell pepper 0.25 kg
Piquillo peppers 10.0 ud
Biscayne sauce 0.5 l
Langoustine 0.15 kg
Parsley 10.0 g
See Recipe
Cebolla morada de 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
669.73
kcal
Carbohydrates
21.02
g
Proteins
38.35
g
Lipids
47.13
g
Fiber 6.47 g
Saturates 7.75 g
Monounsaturated fatty acids 32.04 g
Polyunsaturated fatty acids 5.44 g
Cholesterol 135.2 mg
Calcium 358.74 mg
Iron 3.87 mg
Zinc 2.24 mg
Vitamin A 255.0 ug
Vitamin C 124.92 g
Folic acid 133.72 ug
Salt (Sodium) 363.71 mg
Sugars 12.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.