Bacalao (salt Cod)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Lao | Seafood | 4 | Servings |
INGREDIENTS
| 2 | lb | Salt cod |
| 1/4 | c | Olive oil |
| 2 | Onions | |
| 1 | small tomato sauce | |
| 2 | Cloves garlic | |
| 1/2 | c | Minced parsley |
| 4 | oz | Sliced pimentos |
| 1/2 | c | Dry white wine |
INSTRUCTIONS
Date: Thu, 02 May 1996 21:14:00 -0400 From: Walt Gray <waltgray@mnsinc.com> Wash the cod, changing the water three or four times. Soak it overnight in water to cover. Drain. Cut the fish into 2-inch pieces. Place the pieces in cold water to cover, bring to boil, and drain well. Chop the onions and garlic and fry them, along with the drained pimentos, in olive oil. When vegetables are tender stir in the tomato sauce, parsley and wine. Cover and simmer over very low heat for 30 minutes. Place the cod in the sauce and simmer, uncovered, 30 to 45 minutes, or until the fish flakes easily. Serves 4. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #123 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 843
Calories From Fat: 170
Total Fat: 19.1g
Cholesterol: 344.7mg
Sodium: 16266.6mg
Potassium: 3658.4mg
Carbohydrates: 10.2g
Fiber: 2.1g
Sugar: 5.3g
Protein: 144.2g