Empanada de bacalao ajoarriero - Gastronomía Vasca: Escuela de Hostelería Leioa

Empanada de bacalao ajoarriero - Gastronomía Vasca: Escuela de Hostelería Leioa

www.gastronomiavasca.net

Recipe: Empanada de bacalao ajoarriero. "Pizzas, patty", Fish, Hot

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Ingredients

  • Pastry dough
  • 0.75 kg
  • Glazed cod
  • 0.5 kg
  • Intense olive oil
  • 0.075 l
  • Garlic, bulb
  • 1.0 ud
  • Onion
  • 0.15 kg
  • Chorizo pepper
  • 2.0 ud
  • Bread
  • 15.0 g
  • Olive oil
  • 0.025 l
  • Ratatouille
  • Powdered fish stock
  • 0.002 kg
  • Water
  • 0.35 l

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