90 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Glazed cod 1.5 kg
Parsley 0.013 g
Purple onion from Zalla 1.0 kg
Chorizo pepper 12.0 ud
Small golden apple 0.15 kg
Bread 25.0 g
White stock 1.0 l
Elaboration

For this recipe, the following elaborations are needed:

  • Biscayne sauce.
  • Soften the cod by frying in intense olive oil.
  • Remove from heat and set aside.
  • Baste the cod with the Biscayne sauce.
  • Simmer until cooked.
  • Sprinkle over some parsley cut into brunoise.
Nutritional information (1 portion)
Fiber 9.18 g
Saturates 9.96 g
Monounsaturated fatty acids 42.45 g
Polyunsaturated fatty acids 6.76 g
Cholesterol 0.25 mg
Calcium 376.23 mg
Iron 2.75 mg
Zinc 0.83 mg
Vitamin A 358.73 ug
Vitamin C 85.05 g
Folic acid 192.63 ug
Salt (Sodium) 239.79 mg
Sugars 17.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.