60 min
Type of dish: Soups and creams, Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Bread 137.5 g
Garlic, bulb 0.5 ud
Onion 0.1 kg
Glazed cod 0.15 kg
White stock 1.5 l
Eggs 5.5 ud
Table salt 3.75 g
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
  • 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 10.97 g
Saturates 4.12 g
Monounsaturated fatty acids 9.79 g
Polyunsaturated fatty acids 2.92 g
Cholesterol 252.7 mg
Calcium 291.53 mg
Iron 5.58 mg
Zinc 3.08 mg
Vitamin A 537.15 ug
Vitamin C 90.55 g
Folic acid 282.12 ug
Salt (Sodium) 619.09 mg
Sugars 23.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.