Cod confit with pisto (Onion, green pepper, tomato and courgette stew) and Biscayne sauce

2 h 30 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Glazed cod 1.45 kg
Garlic, bulb 1.8 ud
Parsley 0.05 g
Intense olive oil 0.2 l
Basic ratatouille 5.0 ud
Biscayne sauce (made with fumet) 0.35 l
See Recipe
Onion 0.175 kg
Green pepper 0.175 kg
Courgette 0.175 kg
Tomato 0.1 kg
See Recipe
Onion 0.21 kg
Chorizo pepper 1.75 ud
Plain flour 0.018 kg
Olive oil 0.012 l
Fumet 0.35 l
Elaboration
  • Clean and ration the cod in fillets leaving the skin on.
  • Prepare a Biscayne sauce.
  • Make a basic ratatouille.
  • Confit the cod in the garlic flavored olive oil and bind the oil that was used for the cod.
  • Cook the ratatouille and mix with a little of the binded oil.

ASSEMBLY

  • Pour a little Biscayne sauce onto a plate, place the cod on top and finish by covering the codfish with the ratatouille and pil pil. Finish with a little parsley sprinkled on top.
Nutritional information (1 portion)
Energy
548.11
kcal
Carbohydrates
13.74
g
Proteins
26.35
g
Lipids
48.19
g
Sugars 4.5 g
Salt (Sodium) 6.95 mg
Folic acid 37.64 ug
Vitamin C 61.54 g
Vitamin A 102.46 ug
Zinc 0.18 mg
Iron 1.87 mg
Calcium 112.72 mg
Cholesterol 0.21 mg
Polyunsaturated fatty acids 4.5 g
Monounsaturated fatty acids 30.26 g
Saturates 7.07 g
Fiber 2.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.