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Cod-Potato Casserole

 

15

Yield

6

servings

Prep

10

min

Cook

2

hrs

Ready

8

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 pound salt cod (bacalhau)
*
1 cup onions
chopped
2 tablespoons olive oil
10 ½ ounces tomato purée (passata)
1 cup chicken broth
¼ cup parsley leaves
snipped
teaspoon black pepper
*
3 medium potatoes
peeled, sliced

Directions

Soak cod in water overnight, change water 3 or 4 times.

Rinse.

In saucepan, cover cod with cold water, bring to boil.

Reduce heat, simmer, covered 20 minutes or until fish flakes.

Drain.

Meanwhile in another pan cook onion in oil until tender but not brown.

Stir in tomato, broth, parsley and pepper.

Simmer uncovered 15 minutes.

Flake drained cod, gently stir into tomato mixture along with potatoes.

Pour into ungreased 1½ quart casserole, bake covered for 1¼ to 1½ hours at 350℉ (180℃).

Stir once or twice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 15629% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 79mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 29%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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