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4 servings
suggest servings
| 1 1/2 | pounds | bacalhau | |
| 1 1/2 | pounds | potatoes | |
| 1 1/2 | cups | olive oil | |
| 2 | each | garlic cloves | |
| 8 | large | eggs | |
| 1 | x | tomatoes | |
| 1 | x | lettuce | |
| 1 | x | black olives |
Soak the cod fish at least overnight, longer if possible.
Carefully remove bones and pieces of skin.
Peel and cut the potatoes in long, thick match sticks.
Heat the olive oil in a large skillet, add the garlic cloves and fry till golden.
Discard the garlic.
Stir-fry the flaked cod.
Add the potato sticks, previously lightly fried in another skillet.
Season with salt and pepper.
Let cook for a while over a low fire and meanwhile beat the eggs in a bowl.
Scramble over the cod and potatoes and let cook till everything is set together, Sprinkle with the chopped parsley, decorate with black olives, and serve surrounded by lettuce leaves and tomato slices.
| % Daily Value* | |
| Total Fat 91.0g | 140% |
| Saturated Fat 14.0g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 423mg | 141% |
| Sodium 151mg | 6% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 3.0g | 13% |
| Sugars 2.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 10% | Vitamin C | 23% | |
| Calcium | 8% | Iron | 16% |
* 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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General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....
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