Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) cod with prawns

120 min
Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 1.2 kg
Intense olive oil 0.2 l
Garlic, bulb 5.0 ud
Onion 0.25 kg
Green pepper 0.25 kg
Piquillo peppers 10.0 ud
Biscayne sauce 0.5 l
Langoustine 0.15 kg
Parsley 10.0 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
Elaboration

For the cod:

  • Cover the cod in a marinated oil with garlic. Remove the skin and laminate.
  • Prepare a ratatouille with garlic, onion, green pepper and piquillo pepper.

For the Biscayne sauce:

Pilpil sauce.

For the garnish:

  • Peel the prawns, remove the intestines making sure the black parts are removed with the help of a knife.
  • For the decoration:
  • Chopped parsley and fried parsley.
  • It can also contain crispy cod skin.

SETTING-UP

  • Mix thinly sliced cod and ratatouille with Biscayne sauce. Heat. Set aside some cod slices to decorate.
  • Fry the prawns over garlic cut into brunoise.
  • Place Pil-pil sauce on the base of the plate.
  • Place the “ajoarriero” style cod with the help of a ring.
  • Place the prawns around the cod.
  • Decorate with some cod, parsley and crispy cod skin.
Nutritional information (1 portion)
Energy
722.21
kcal
Carbohydrates
20.74
g
Proteins
51.4
g
Lipids
47.49
g
Fiber 6.25 g
Saturates 7.79 g
Monounsaturated fatty acids 32.04 g
Polyunsaturated fatty acids 5.54 g
Cholesterol 148.4 mg
Calcium 337.3 mg
Iron 3.82 mg
Zinc 2.0 mg
Vitamin A 248.4 ug
Vitamin C 113.05 g
Folic acid 142.95 ug
Salt (Sodium) 3197.23 mg
Sugars 12.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.