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 0.9 kg
Parsley 10.0 g
Onion 0.25 kg
Green pepper 0.125 kg
Red pepper 0.125 kg
Tomato 0.25 kg
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:

  • Ration the cod into loins of approximately 180g.
  • Fry the garlic in olive oil over a low heat. Once browned, remove and set aside. 
  • Once the oil is tepid, add the cod skin side up and allow it to confit gently.
  • Once the cod is almost cooked, allow the pan to cool to a lukewarm temperature 
  • Remove the cod from the oil.

For the pilpil sauce:

  • Mix the water released by the cod with a whisk slowly adding the oil little by little until a stable yellowish sauce is obtained.

For the Biscayne sauce.

For the garnish:

  • Fry the diced ( approx 1 cm) onion to soften
  • Fry an Italian green pepper, cool in iced water and peel. Dice (approx 1 cm) and set aside.
  • Roast the sweet pepper, cover with aluminum foil to make it sweat, peel and dice (approx 1 cm).
  • Make concassé tomato and dice (approx 1 cm) Cook only a little to avoid losing their shape.
  • Blend all the ingredients together and bind them by adding a little pilpil.


  • Blend the pilpil with a little Biscayne.
  • Heat the cod in a combi oven at 150 ºC.
  • Cover with pilpil. Place the vegetables on top.
  • Finally, decorate with slices of golden garlic and chopped parsley.


Nutritional information (1 portion)
Fiber 6.38 g
Saturates 9.89 g
Monounsaturated fatty acids 45.26 g
Polyunsaturated fatty acids 7.72 g
Cholesterol 90.0 mg
Calcium 321.71 mg
Iron 3.62 mg
Zinc 1.24 mg
Vitamin A 180.78 ug
Vitamin C 96.58 g
Folic acid 161.83 ug
Salt (Sodium) 296.07 mg
Sugars 13.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.