‘Zurrukutuna’ (cod, garlic, red pepper and bread soup)
75 min
Allergens:
Ingredients for 5 portions
Calculate portions
Garlic, bulb
4.0 ud
Green pepper
0.1 kg
Glazed cod
0.7 kg
Chorizo pepper
5.0 ud
Parsley
0.03 g
Intense olive oil
0.5 l
White stock
1.0 l
Elaboration
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.
Nutritional information (1 portion)
Energy
1307.98
kcal
Carbohydrates
47.38
g
Proteins
32.86
g
Lipids
112.2
g
Fiber
8.39
g
Saturates
18.86
g
Monounsaturated fatty acids
73.51
g
Polyunsaturated fatty acids
12.13
g
Cholesterol
230.18
mg
Calcium
208.31
mg
Iron
4.77
mg
Zinc
3.87
mg
Vitamin A
576.92
ug
Vitamin C
65.41
g
Folic acid
204.01
ug
Salt (Sodium)
6029.72
mg
Sugars
17.83
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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