40 min
Type of dish: Shellfish, Salads, Fish
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Brown crab 0.5 kg
Cod loin 0.5 kg
Carrots 0.05 kg
Chives 2.5 g
Parsley 2.5 g

For the cod:

  • Vacuum pack the desalted cod and place the bag in water at 80 ºC for 4 minutes and cool.
  • Open the bag carefully to recover the juices, set them aside, and remove the cod slices.

For the crab:

  • If the crab is dead, boil it in abundant salted water for about 15 minutes per kg of weight and then cool with cold water and ice.
  • If it is alive, it can be cooked from warm water, or kill it first by putting vinegar in the mouth.
  • It is usually convenient in any case to cover the holes, which may be due to the lack of legs, with breadcrumbs.
  • Once cooled, open it by separating the meat from the bones, trying to remove the meat from the legs in one piece.

For the piquillo pepper:

  • Preserve the piquillo pepper, let cool and cut so they have the same shape, set aside.
  • For the seasoning of the salad:
  • The piquillo and parsley cut into brunoise.
  • Chives cut into rings.
  • Scalded diced carrot.

For the sauce:

  • Make a vinaigrette with the cod water, extra virgin olive oil and apple vinegar (6 portions of oil per 1 of vinegar).


  • Fill the pepper with the seasoned crab. Place it in the centre of the plate.
  • Place the cod slices around the pepper.
  • place the big piece of crab on top.
  • Sprinkle with pepper, carrot, parsley and chives.
  • Dress the cod.
Nutritional information (1 portion)
Fiber 0.34 g
Saturates 6.16 g
Monounsaturated fatty acids 28.44 g
Polyunsaturated fatty acids 5.21 g
Cholesterol 94.0 mg
Calcium 42.93 mg
Iron 1.15 mg
Zinc 2.86 mg
Vitamin A 124.22 ug
Vitamin C 3.75 g
Folic acid 24.13 ug
Salt (Sodium) 258.36 mg
Sugars 0.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.