Cod in biscayne sauce

60 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.0 kg
Extra virgin olive oil 0.2 l
Garlic, bulb 2.0 ud
Parsley 1.0 g
Biscayne sauce 0.5 l
Crispy cod skin 0.1 g
See Recipe
Purple onion from Zalla 0.5 kg
Chorizo pepper 6.0 ud
Small golden apple 0.075 kg
Bread 12.5 g
Table salt 1.0 g
Extra virgin olive oil 0.025 l
White stock 0.5 l
See Recipe
Glazed cod 0.001 kg
Table salt 0.001 g
Sunflower oil 0.0 l
Elaboration

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)
Energy
649.7
kcal
Carbohydrates
15.61
g
Proteins
39.87
g
Lipids
46.84
g
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) 3109.54 mg
Sugars 9.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.