Bacala A La Catalana
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Catalan | Import | 4 | Servings |
INGREDIENTS
| 4 | T | Currants |
| 4 | T | Pine nuts |
| 2 | lb | Salt cod fillets, soaked for |
| two days cut into 1" by | ||
| 2" | ||
| rectangles | ||
| 4 | T | Extra virgin olive oil |
| 1 | Spanish onion, in 1/4" dice | |
| 4 | Cloves garlic, thinly sliced | |
| 6 | c | Spinach cleaned dried |
| de-stemmed | ||
| 4 | oz | White wine |
INSTRUCTIONS
Cod, must soak 2 days in water changed daily Soak currants and pine nuts in 2 cups lukewarm water for one hour and then drain. Drain salted cod and then pat dry. Heat oil in a 12-inch saute pan until smoking. Add cod pieces and cook until golden brown on 1 side. Turn cod pieces over and then add onion, garlic, pine nuts, and currants to the pan, shaking it so that all the ingredients are in contact with the pan. Cook until cod is golden brown, about 6 to 7 more minutes. Remove cod to warm plate, add spinach, and season with salt and pepper. Place cod on top of spinach, add wine, cover, and cook for 8 more minutes, until the liquid evaporates from the spinach. Serve immediately. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A33 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 50
Total Fat: 6g
Cholesterol: <1mg
Sodium: 4.6mg
Potassium: 169.1mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 6.9g
Protein: 1.9g