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
  • 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.


  • 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)
Fiber 4.29 g
Saturates 7.13 g
Monounsaturated fatty acids 30.26 g
Polyunsaturated fatty acids 4.63 g
Cholesterol 0.21 mg
Calcium 164.53 mg
Iron 2.71 mg
Zinc 0.37 mg
Vitamin A 196.35 ug
Vitamin C 85.69 g
Folic acid 87.73 ug
Salt (Sodium) 27.4 mg
Sugars 9.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.