Fish & Sea
Atascaburras
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The name is unusual, the dish is surprisingly harmonious: potatoes and cod are mashed into a dense, warm puree, served with egg and walnuts.
Timing
- Preparation: 20 mins.
- Cooking/Baking: 30 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 530 kcal
- Protein
- ≈ 26.2 g
- Carbohydrates
- ≈ 29.7 g
- Fat
- ≈ 33.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 650 g floury potatoes · ≈ 650 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 350 g cod fillet, fresh or fully desalted cod · ≈ 350 g · Assumed quantity / reference product
Dorsch/Kabeljau, roh (T204100) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 80 ml extra virgin olive oil · ≈ 72.8 g · Assumed quantity / reference product
Olivenöl (Q120000) - 3 eggs · ≈ 150 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 60 g walnut kernels · ≈ 60 g · Assumed quantity / reference product
Walnuss (H120100)
Not included in the base calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
- Salt and black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 650 g floury potatoes
- 350 g cod fillet, fresh or fully desalted cod
- 3 cloves of garlic
- 80 ml extra virgin olive oil
- 3 eggs
- 60 g walnut kernels
- 1 bay leaf
- Salt and black pepper
Instructions
- Boil eggs hard for 9-10 minutes, rinse with cold water and peel. Peel and dice the potatoes and cook in salted water with bay leaves for 20 minutes until soft.
- Let the cod simmer gently in a second pot for the last 7-10 minutes until it is opaque throughout. Debone the fish and cut it into fibers.
- Drain the potatoes and reserve some of the cooking water. Crush the garlic very finely and mash it in a bowl with the potatoes.
- Mix in the cod. Work in the olive oil in a thin stream and, if necessary, add a few spoonfuls of the cooking water until a firm but smooth mass is formed.
- Season with pepper and carefully salt. Serve with egg wedges and coarsely chopped walnuts.
Tips
- The dish should remain mushy; Blender often makes potatoes sticky.
- Fresh cod fillet is the simple German home solution; Completely desalinate in time with original salted bacalao.
