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Bacalao Espanol (Spanish Cod)

 

Inherited from Spain, this codfish dish is a favorite of the Mexicans.
183

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

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

Ingredients

1 pound salt cod (bacalhau)
*
2 ½ tablespoons parsley leaves
1 large onions
minced
8 tablespoons olive oil
2 teaspoons sherry
dry
2 large tomatoes
peeled and chopped
4 teaspoons green olives
chopped
*
1 each garlic cloves
minced
1 x salt and black pepper
to taste
*
1 small pimentos
(4-ounce) can, shredded
*
¼ teaspoon oregano
*

Directions

Soak codfish for 8 hours in enough cold water to cover it. Drain and shred the fish. Sauté the onion in the oil until it is softened. Add codfish and sauté a few more minutes. Add the remaining ingredients. Simmer slowly until codfish is tender, about ½ hour or more.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 26589% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 18% Vitamin C 29%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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