Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) cod with prawns
Allergens:
Ingredients for 5 portions
Calculate portions
Cod loin
1.2 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
Langoustine
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:
Pilpil 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. Set aside some cod slices to decorate.
- Fry the prawns over garlic cut into brunoise.
- Place Pil-pil 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
713.71
kcal
Carbohydrates
19.75
g
Proteins
50.87
g
Lipids
47.23
g
Fiber
6.25
g
Saturates
7.79
g
Monounsaturated fatty acids
32.04
g
Polyunsaturated fatty acids
5.54
g
Cholesterol
148.4
mg
Calcium
337.3
mg
Iron
3.82
mg
Zinc
2.0
mg
Vitamin A
248.4
ug
Vitamin C
113.05
g
Folic acid
142.95
ug
Salt (Sodium)
385.73
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.
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Finger foods
- Sándwich
- Dessert
- Birds
- Bread and pastries
- Main course
- Meats
- Salads
- Pizzas, patty
- Shellfish
- Pasta
- Pastries
- Ice creams and sorbets
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Legumes
- Burguers
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Additional culinary preparation
- Conservation technique
- Milk
- Denominación
- Texture
- Coagulación
- Curación
-
Maridaje bebida
- Cava
- Cava brut nature
- Cerveza rubia
- Blanco seco de fermentación o crianza en barrica
- Bougogne passetoutgrains
- Cerveza densa
- Champagne
- Cotes de Rousillon
- Creams suaves
- Fino
- Garnatxa
- Graves
- Jérez seco
- Beer with body and high graduation
- Acid and young white wine
- Sweet white wine
- Cratf beer
- Fresh and young
- Manzanilla de Jerez
- Maury
- Sweet liquors
- Mistela
- Moscatel
- Olorosos secos
- Orujo de sidra
- Red pale
- Rosado
- Sautemes
- Sidra
- Stout
- Tinto de media crianza
- Tinto jóven o de corta crianza, afrutado y aromático
- Tintos reserva
- Tintos sin crianza
- Tokay
- Blanco ligero
- Manzanilla
- Merlot
- Pinot Noir
- Rosados fuertes
- Tintos golosos
- Tintos viejos y densos
- Fruity white
- Young
- Barrel-fermented white
- Corporeal beer
- Fortified
- Food pairing
- Tratamiento de la leche
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Cincho de oro "Cheese Awards 2016"
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador quesos de pasta prensada de oveja
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Fat percentage
- Production site
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed