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Bacalao Espanol (Spanish Cod)

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Submitted by Joanie

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

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 453.6
2 ½ 38
TABLESPOONS ML PARSLEY LEAVES
1 1
LARGE LARGE ONIONS
minced
8 1.2E+2
TABLESPOONS ML OLIVE OIL
2 1E+1
TEASPOONS ML SHERRY
dry
2 2
LARGE LARGE TOMATOES
peeled and chopped
4 2E+1
TEASPOONS ML GREEN OLIVES
chopped *
1 1
EACH EACH GARLIC CLOVES
minced
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
SMALL SMALL PIMENTOS
(4-ounce) can, shredded *
¼ 1.3
TEASPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 265 89% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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