Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) cod with prawns
120 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Cod loin
0.333 kg
Extra virgin olive oil
0.1 l
Garlic, bulb
2.333 ud
Onion
0.167 kg
Green pepper
0.167 kg
Piquillo peppers
5.0 ud
Langoustine
0.05 kg
Parsley
16.667 g
Biscayne sauce
0.333 l
Purple onion from Zalla
0.333 kg
Chorizo pepper
4.0 ud
Small golden apple
0.05 kg
Bread
8.333 g
Table salt
0.667 g
Extra virgin olive oil
0.017 l
White stock
0.333 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
346.88
kcal
Carbohydrates
13.49
g
Proteins
16.76
g
Lipids
24.56
g
Fiber
4.16
g
Saturates
3.54
g
Monounsaturated fatty acids
16.25
g
Polyunsaturated fatty acids
2.86
g
Cholesterol
42.73
mg
Calcium
196.04
mg
Iron
2.09
mg
Zinc
0.8
mg
Vitamin A
102.51
ug
Vitamin C
77.23
g
Folic acid
86.45
ug
Salt (Sodium)
2032.16
mg
Sugars
7.9
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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