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Arroz De Bacalhau

 

31

Yield

4

servings

Prep

15

min

Cook

60

min

Ready

75

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 each onions
peeled and thinly sliced
4 tablespoons olive oil
1 steak salt cod (bacalhau)
dried
*
1 whole tomatoes
peeled and coarsely chopped
*
1 x salt and black pepper
to taste
*
1 ⅔ cups rice
short-grain

Directions

Short-grain rice adds the perfect texture to this traditional dish from northern Portugal.

The salt cod may eliminate the need for additional salt.

BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat.

Meanwhile, shred the cod, remove the skin and bones and wash but do not soak.

Add the cod to the onion, cover and simmer for about 10 minutes.

Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat.

Meanwhile, wash and drain the rice. Add 3⅓ cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper.

When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes.

Cover the kettle for the last half of cooking.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 40730% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 3%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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