60 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.0 kg
Garlic, bulb 2.0 ud
Parsley 1.0 g
Purple onion from Zalla 0.5 kg
Small golden apple 0.075 kg
Bread 12.5 g
White stock 0.5 l

For the Biscayne sauce.

For the cod:

  • Fry the garlic cut into slices with virgin olive oil until they are browned.
  • Place the garlic on kitchen paper and allow the oil to cool down.
  • Ration the cod previously desalinated.
  • Cover the cod pieces with the garlic oil on a low heat until the skin gets slightly soft.
  • Drain the cod and place in the Biscayne sauce. Let boil for a couple of minutes.
  • Plate up and decorate with parsley and crispy cod skin.
Nutritional information (1 portion)
Fiber 4.61 g
Saturates 6.76 g
Monounsaturated fatty acids 31.36 g
Polyunsaturated fatty acids 5.52 g
Cholesterol 100.0 mg
Calcium 236.67 mg
Iron 2.18 mg
Zinc 1.22 mg
Vitamin A 149.36 ug
Vitamin C 47.03 g
Folic acid 122.69 ug
Salt (Sodium) 298.04 mg
Sugars 8.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.