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
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
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.