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7 hours
Prep: 15 minutes
Cook: 40 minutes
140 calories per serving view nutrition facts
4 servings
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| 1 | pound | salt cod | |
| 1/4 | cup | onion | chopped |
| 1 | each | garlic clove | minced |
| 1/4 | cup | vegetable oil | |
| 8 | ounces | tomatoes | cut up |
| 2 | tablespoons | pimentos | chopped |
| 1 | dash | black pepper | |
| 2 | tablespoons | sherry | dry |
| 1/4 | cup | pimento stuffed green olives | sliced |
Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times.
Drain and cut into serving size pieces.
Cook the onion and garlic in oil until the onion is tender but not brown.
Add the fish pieces and cook until lightly browned.
Add the UNDRAINED tomatoes, pimentos and pepper.
Simmer, covered, about 20 minutes or until fish tests done.
Add the sherry and heat through.
Garnish with the sliced olives.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 11% | Vitamin C | 20% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
This granola is filling and loaded with energy filling ingredients. Great with tons of blueberry's and vanilla yogurt as pictured.
