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		<title>Cod in green sauce with its cheeks cooked at low temperature</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Apr 2024 07:40:12 +0000</pubDate>
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					<description><![CDATA[Ingredients: 200 g of desalted cod loin 15 g of olive oil 180 g of fish velouté sauce 5 g of freshly chopped parsley 55 g [&#8230;]]]></description>
		
		
		
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		<title>Sous-vide cod brandade toast</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 14 Apr 2021 10:15:01 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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		<category><![CDATA[bacalao]]></category>
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					<description><![CDATA[Ingredients: 200g of unsalted cod 1 garlic 150g of olive oil 30g of milk 20g of potato flakes 1 loaf of bread Chives Radishes Preparation: First, [&#8230;]]]></description>
		
		
		
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		<title>Sous-vide cooked cod (&#8220;Bacalao al pil-pil&#8221;)</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Thu, 26 Nov 2015 16:32:00 +0000</pubDate>
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		<category><![CDATA[bacalao]]></category>
		<category><![CDATA[bacalao a baja temperatura]]></category>
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		<category><![CDATA[bacalao al pil pil a baja temperatura]]></category>
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					<description><![CDATA[Bacalao al Pil Pil is a traditional dish from the Basque Country (el Pais Vasco); and is well known all over Spain, and popular with Spaniards [&#8230;]]]></description>
		
		
		
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