Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) cod with prawns
Allergens:
Ingredients for 5 portions
Calculate portions
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
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.
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