Bacalao Portuguese Recipe

Portuguese Bacalao
submitted by bahuja2001 at ifood.tv

Summary

Health IndexAverageServings8
CuisineCourse
Main IngredientInterest Group

Ingredients

 Salted cod1 Pound
 Cold water2 Cup (32 tbs)
 Olive oil3 Tablespoon
 Frozen shoestring potatoes2 Cup (32 tbs)
 Onion1 Large, chopped
 Eggs6 , beaten
 Milk1⁄2 Cup (8 tbs)
 Tabasco sauce3⁄4 Teaspoon
 Chopped parsley2 Tablespoon
 Black olives1⁄2 Cup (8 tbs)
 Fresh parsley sprigs1

Nutrition Facts

Serving size

Calories 543 Calories from Fat 298

% Daily Value*

Total Fat 33 g51.4%

Saturated Fat 8.6 g42.9%

Trans Fat 0 g

Cholesterol 190.4 mg

Sodium 3553.6 mg148.1%

Total Carbohydrates 37 g12.5%

Dietary Fiber 2.9 g11.7%

Sugars 4.8 g

Protein 24 g48.3%

Vitamin A 10.7% Vitamin C 24.1%

Calcium 11.3% Iron 10.2%

*Based on a 2000 Calorie diet

Directions

Soak cod overnight in cold water, changing water 3 or 4 times before bedtime; drain and rinse in running water.
Cover fish with water in a large saucepan; bring to a boil. (Taste water; if too salty, replace with fresh.)
Simmer fish, uncovered, 20 minutes, or until fish flakes when tested with a fork; drain, flake fish and set aside.
Heat oil in a large skillet; saute potatoes until golden, about 7 minutes.
Stir in onion; cook until soft.
Add fish; mix well.
Beat eggs in a small bowl; add milk, Tabasco sauce and parsley, mixing well.
Pour egg mixture over fish and potatoes; stir until eggs form soft curds.
Cover and cook over low heat until eggs are set.
Garnish with black olives and fresh parsley sprigs.
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