Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) cod with prawns

120 min
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.333 kg
Extra virgin olive oil 0.1 l
Garlic, bulb 2.333 ud
Onion 0.167 kg
Green pepper 0.167 kg
Piquillo peppers 5.0 ud
Langoustine 0.05 kg
Parsley 16.667 g
Biscayne sauce 0.333 l
See Recipe
Purple onion from Zalla 0.333 kg
Chorizo pepper 4.0 ud
Small golden apple 0.05 kg
Bread 8.333 g
Table salt 0.667 g
Extra virgin olive oil 0.017 l
White stock 0.333 l
Elaboration

For the cod:

  • Cover the cod in a marinated oil with garlic. Remove the skin and laminate.
  • Prepare a ratatouille with garlic, onion, green pepper and piquillo pepper.

For the Biscayne sauce:

Pilpil sauce.

For the garnish:

  • Peel the prawns, remove the intestines making sure the black parts are removed with the help of a knife.
  • For the decoration:
  • Chopped parsley and fried parsley.
  • It can also contain crispy cod skin.

SETTING-UP

  • Mix thinly sliced cod and ratatouille with Biscayne sauce. Heat. Set aside some cod slices to decorate.
  • Fry the prawns over garlic cut into brunoise.
  • Place Pil-pil sauce on the base of the plate.
  • Place the “ajoarriero” style cod with the help of a ring.
  • Place the prawns around the cod.
  • Decorate with some cod, parsley and crispy cod skin.
Nutritional information (1 portion)
Energy
341.21
kcal
Carbohydrates
12.83
g
Proteins
16.4
g
Lipids
24.39
g
Fiber 4.16 g
Saturates 3.54 g
Monounsaturated fatty acids 16.25 g
Polyunsaturated fatty acids 2.86 g
Cholesterol 42.73 mg
Calcium 196.04 mg
Iron 2.09 mg
Zinc 0.8 mg
Vitamin A 102.51 ug
Vitamin C 77.23 g
Folic acid 86.45 ug
Salt (Sodium) 157.82 mg
Sugars 7.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.