90 min
Type of dish: Fish, Shellfish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of celery
Traces of celery
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.4 kg
Langoustine 0.133 kg
Onion 0.4 kg
Leek 0.667 ud
Chilli pepper 0.667 g
Parsley 0.667 g
Purple onion from Zalla 0.25 kg
Small golden apple 0.038 kg
Bread 6.25 g
White stock 0.25 l
Onion 0.022 kg
Carrots 0.006 kg
Leek 0.044 ud
Tomato 0.022 kg
Prawns 0.011 kg
Rice 0.007 kg
Fumet 0.167 l
Brandy 0.006 l
Table salt 0.833 g
Onion 0.033 kg
Green pepper 0.013 kg
Garlic, bulb 0.067 ud
Tomato 0.013 kg
No. 4 frozen squid 0.007 kg
Squid ink 0.002 kg
White wine 0.003 l
Plain flour 0.003 kg
Fumet 0.067 l
Table salt 0.067 g

For the cod:

For the txangurro:

  • Fry the brunoised onion, leek and garlic with olive oil until soft.
  • Cook the txangurro 15 minutes per kg. Cool and crumble.
  • In the same water cook the prawns, peel and chop in brunoise.
  • Prepare a concassé tomato.
  • Make an Americaine sauce.
  • Make a black sauce.
  • Add the crumbled crab, the chopped prawns and the concassé tomato to the vegetables and let cook.
  • Mix the stuffing with the ‘Americaine’ sauce and cook.

For decoration:

  • To decorate add a black squid sauce.
  • The fried garlic from the cod
  • Dried parsley chopped in brunoise.


  • Place a small spoonful of Biscayne sauce on a plate.
  • Place the fish on top and the crab next to it.
  • Baste with pil-pil, decorate with garlic, parsley and black sauce.
Nutritional information (1 portion)
Fiber 6.08 g
Saturates 7.82 g
Monounsaturated fatty acids 31.6 g
Polyunsaturated fatty acids 5.98 g
Cholesterol 91.6 mg
Calcium 317.43 mg
Iron 4.21 mg
Zinc 2.46 mg
Vitamin A 236.36 ug
Vitamin C 61.48 g
Folic acid 158.87 ug
Salt (Sodium) 621.44 mg
Sugars 12.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.