Bacalao con crema vizcaína y garbanzos salteados

90 min
Type of dish: Legumes, Fish, Main course
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Traces of celery
Traces of celery
Ingredients for 5 portions
Ingredients for portions/units
Glazed cod 1.45 kg
Intense olive oil 0.125 l
Parsley 0.005 g
Biscayne sauce (made with fumet) 0.5 l
Garbanzos cocidos en conserva 0.6 kg
Cumin 2.5 g
Red pepper 0.05 kg
Onion 0.05 kg
Garlic, bulb 0.3 ud
Olive oil 0.01 l
See Recipe
Onion 0.3 kg
Chorizo pepper 2.5 ud
Plain flour 0.025 kg
Olive oil 0.017 l
Fumet 0.5 l
Elaboration
  • Desalinate and ration the cod. If using glazed cod, defrost and then ration.

For this recipe, the following elaborations are needed:

  • Biscayne sauce
  • Confit the cod gently in intense olive oil. Remove and set aside.
  • Baste the fish.
  • Simmer until cooked.

SET UP

  • Place the cod on the plate and pour the sauce on top. Sprinkle with chopped parsley.
Nutritional information (1 portion)
Energy
560.95
kcal
Carbohydrates
28.81
g
Proteins
31.57
g
Lipids
38.05
g
Fiber 9.03 g
Saturates 5.17 g
Monounsaturated fatty acids 21.97 g
Polyunsaturated fatty acids 3.36 g
Cholesterol 0.15 mg
Calcium 165.06 mg
Iron 2.9 mg
Zinc 0.4 mg
Vitamin A 169.25 ug
Vitamin C 42.59 g
Folic acid 115.71 ug
Salt (Sodium) 35.96 mg
Sugars 10.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.