‘Zurrukutuna’ (cod, garlic, red pepper and bread soup)

For the soup:

• Prepare a substantial fumet or poultry stock by lightly sautéing the chicken bones and carcasses (the soup can be made with fumet or white stock).
• Soak the “choricero” peppers and extract the pulp, set aside. Optionally you can make a bizcayne sauce and use it later as a condiment for the soup.
• Chop garlic and green pepper into brunoise and cut thin slices of dry bread.
• Crumble the cod.

Prepare the soup:

• Brown the garlic in olive oil.
• Add the green pepper and sauté.
• Add the crumbled cod and stir-fry.
• Add the slices of bread and then the choricero pepper pulp, sauté everything together and pour in some fumet or white poultry stock, just until covered and simmer.

Garnish:

• Poached egg cooked at a low temperature; 65 ºC, 22 minutes.
• Cubes of cod for garnish.

For the sauce:

• Emulsify a pil pil using the confit of the cod cubes.

To decorate:

• Chopped parsley.

SET UP

• Season with salt and serve the soup in a deep soup bowl.
• Place the egg on top of the soup, sprinkled with Maldon salt and chopped parsley.
• Place a piece of cod with pil pil next to the egg.