60 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 0.9 kg
Garlic, bulb 2.0 ud
Parsley 15.0 g
Purple onion from Zalla 0.5 kg
Small golden apple 0.075 kg
Bread 12.5 g
White stock 0.5 l

For the cod:

  • Slice the garlic and let it brown over a low heat with some extra virgin olive oil and set it aside to decorate the dish later on.
  • When the oil gets warm, add the cod skin up and allow it to cook slowly. 
  • Once it is almost cooked, let everything cool and then take the cod out of the oil. Set this oil aside.

For the pil-pil:

  • Emulsify the oil where we had previously prepared a confit with the cod by using a whisk or a colander, if the sauce is too thick you can add a bit of fumet.

For the Biscayne sauce.
For the garnish:

  • Rissole potato balls: take some potato balls (3 units per serving) with a melon baller, dip them in salted boiling water and cool them in cold water.
  • To finish them off, fry them in olive oil right before you plate them. 


  • Chopped parsley in brunoise.
  • Deep-fried parsley leaves: pick some parsley leaves and fry them in sunflower over a low heat and then take them out on some paper towel. They have to remain green.
  • Slices of golden brown garlic.


  • Regenerate the cod in a combi oven (heat and steam) at 150 ºC.
  • Fry the potato balls.
  • Pour the Biscayne sauce in the middle of the dish. Place the cod on top of this sauce and cover it with the pil-pil or soak it in it.
  • Decorate the dish with some slices of golden brown garlic, chopped parsley and some deep-fried parsley leaves.
  • Garnish the dish with some rissole potato balls.
Nutritional information (1 portion)
Fiber 6.55 g
Saturates 18.0 g
Monounsaturated fatty acids 78.4 g
Polyunsaturated fatty acids 24.07 g
Cholesterol 90.2 mg
Calcium 245.58 mg
Iron 2.85 mg
Zinc 1.43 mg
Vitamin A 147.36 ug
Vitamin C 68.62 g
Folic acid 135.77 ug
Salt (Sodium) 287.39 mg
Sugars 9.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.