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Nutritional Guidelines (per serving) | |
---|---|
511 | Calories |
30g | Fat |
33g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 511 |
% Daily Value* | |
Total Fat 30g | 39% |
Saturated Fat 4g | 21% |
Cholesterol 64mg | 21% |
Sodium 353mg | 15% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 8g | 27% |
Protein 30g | |
Calcium 119mg | 9% |
*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 home-made fried potatoes or rustic bread. This cod recipe is from the Basque Country or Pais Vasco.
Ingredients
- 1 lb. salt cod
- 3 dried red peppers (pimientos choriceros or other sweet dried peppers)
- 1 large clove garlic
- 1 yellow or white onion
- 4 oz. Spanish virgin olive oil for frying
- 3 Italian green peppers
- 3 ripe tomatoes
- 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 2-3 times in a 24-hour period. If the fish is not soaked for 24-48 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 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 oz 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 5-10 minutes. Remove cod and set aside. Scrape the flesh from the inside of the re-hydrated 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 8-10 minutes, stirring often. When vegetables have formed a "pisto," turn off heat.