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Nutrition Facts (per serving) | |
---|---|
636 | Calories |
32g | Fat |
13g | Carbs |
74g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 636 |
% Daily Value* | |
Total Fat 32g | 40% |
Saturated Fat 5g | 23% |
Cholesterol 172mg | 57% |
Sodium 8124mg | 353% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 74g | |
Vitamin C 48mg | 239% |
Calcium 222mg | 17% |
Iron 4mg | 22% |
Potassium 2156mg | 46% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Salt cod sautéed in garlic-infused olive oil, then smothered in a "pisto" of peppers, onions, and tomatoes. It is such a simple and tasty dish. It is easy enough for a novice cook. Serve this fresh-tasting fish with homemade fried potatoes or rustic bread. This cod recipe is from the Basque Country or Pais Vasco.
Ingredients
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1 pound salt cod
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3 dried red peppers, such as pimientos choriceros or other sweet dried peppers
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1 large clove garlic
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1 medium yellow or white onion
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4 ounces Spanish virgin olive oil, for frying
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3 Italian green peppers
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3 medium ripe tomatoes
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Salt, to taste
Steps to Make It
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Salted codfish must be soaked in water for AT LEAST 24 hours, preferably 48, before cooking. This is necessary to leach out the salt. Change the water 2 to 3 times in a 24-hour period. If the fish is not soaked for 24 to 48 hours, the fish will be so salty as to render it inedible.
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Rinse the salt cod in water before soaking. Place the fish in a glass baking dish or bowl and cover with cold water. Place in the refrigerator and then every 8 hours change the water. When ready to use, discard water, rinse fish again, and pat dry. Cut into 8 pieces and set aside.
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Remove stems from dried peppers and soak in a saucepan of hot water until softened.
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Peel and slice garlic lengthwise. Peel and chop onion. Remove stems and seeds from green peppers and chop into small squares.
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Pour about 4 ounces of olive oil into a large frying pan and heat on medium. Place garlic slices into oil and sauté for 2 minutes. Remove garlic slices before they brown and set aside for later. Place cod into the garlic-infused oil and fry on both sides for 5 to 10 minutes. Remove cod and set aside. Scrape the flesh from the inside of the rehydrated peppers and stir into the pan juices.
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In a separate large frying pan, sauté onion, peppers, and tomatoes in a few tablespoons of olive oil. Sauté for 8 to 10 minutes, stirring often. When vegetables have formed a "pisto," turn off heat.