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Spanish Style Codfish

 

31

Yield

4

servings

Prep

15

min

Cook

40

min

Ready

7

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 pound salt cod (bacalhau)
*
¼ cup onions
chopped
1 each garlic cloves
minced
¼ cup vegetable oil
8 ounces tomatoes
cut up
2 tablespoons pimentos
chopped
1 dash black pepper
*
2 tablespoons sherry
dry
¼ cup pimento stuffed green olives
sliced
*

Directions

Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times.

Drain and cut into serving size pieces.

Cook the onion and garlic in oil until the onion is tender but not brown.

Add the fish pieces and cook until lightly browned.

Add the UNDRAINED tomatoes, pimentos and pepper.

Simmer, covered, about 20 minutes or until fish tests done.

Add the sherry and heat through.

Garnish with the sliced olives.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 14088% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 11% Vitamin C 20%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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