90 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.75 kg
Langoustine 0.2 kg
Onion 1.2 kg
Leek 1.0 ud
Table salt 5.0 g
Chilli pepper 2.0 g

For the cod:

For the txangurro:

  • Fry the brunoised onion, leek and garlic with olive oil until soft.
  • Cook the txangurro 15 minutes per kg. Cool and crumble.
  • In the same water cook the prawns, peel and chop in brunoise.
  • Prepare a concassé tomato.
  • Make an Americaine sauce.
  • Make a black sauce.
  • Add the crumbled crab, the chopped prawns and the concassé tomato to the vegetables and let cook.
  • Mix the stuffing with the ‘Americaine’ sauce and cook.

For decoration:

  • To decorate add a black squid sauce.
  • The fried garlic from the cod
  • Dried parsley chopped in brunoise.


  • Place a small spoonful of Biscayne sauce on a plate.
  • Place the fish on top and the crab next to it.
  • Baste with pil-pil, decorate with garlic, parsley and black sauce.
Nutritional information (1 portion)
Fiber 2.97 g
Saturates 20.41 g
Monounsaturated fatty acids 85.78 g
Polyunsaturated fatty acids 13.92 g
Cholesterol 148.4 mg
Calcium 351.38 mg
Iron 5.59 mg
Zinc 3.31 mg
Vitamin A 299.84 ug
Vitamin C 50.13 g
Folic acid 82.22 ug
Salt (Sodium) 697.11 mg
Sugars 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.