60 min
Type of dish: Soups and creams, Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Bread 137.5 g
Onion 0.1 kg
Glazed cod 0.15 kg
Eggs 5.5 ud
Garlic 0.5 ud
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrot 0.075 kg
Green leek 0.75 ud
Elaboration
  • Make a white stock.
  • Gently desalinate the cod (not too much, it could be done even on the grill) and crumble it.
  • Soak the choricero pepper.
  • Cut the dry bread.
  • Chop the garlic, the onion and the green pepper into brunoise and soften everything in that order.
  • Add the bread and sauté, add the flesh of the choricero pepper and the crumbled cod.
  • Slowly add some white stock, constantly stirring in order to obtain a smooth mixture. The thickness of the soup will be different, depending on the cook.
  • Poach the eggs in water with vinegar so the egg whites set and the egg yolks remain soft.
  • Place on a plate, very hot together with the poached egg.
Nutritional information (1 portion)
Fiber 11.14 g
Saturates 5.23 g
Monounsaturated fatty acids 13.7 g
Polyunsaturated fatty acids 3.6 g
Cholesterol 287.18 mg
Calcium 303.93 mg
Iron 5.88 mg
Zinc 3.22 mg
Vitamin A 599.82 ug
Vitamin C 96.64 g
Folic acid 288.09 ug
Salt (Sodium) 731.45 mg
Sugars 24.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.