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Salt Fish Venetian Style Recipe
|Salt cod||1 Pound (500 Gram)|
|Olive oil||4 Tablespoon|
|Onions||3 Medium, peeled and chopped|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Freshly chopped parsley||1⁄4 Cup (4 tbs) (1 Handful)|
|Seasoned flour||3 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon|
|Milk||1⁄2 Pint (300 Milliliter / 1 1/4 Cup)|
|Freshly ground black pepper||To Taste|
Calories 430 Calories from Fat 182
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 73.4 mg
Sodium 6845.4 mg285.2%
Total Carbohydrates 28 g9.2%
Dietary Fiber 3.1 g12.4%
Sugars 9.8 g
Protein 36 g72.5%
Vitamin A 5.1% Vitamin C 24.6%
Calcium 31.8% Iron 6.9%
*Based on a 2000 Calorie diet
Boil for 2 hr.
Skin and bone the fish, and chop into small chunks.
Heat oil in an ovenproof casserole, and fry onion and garlic until it begins to change colour.
Roll pieces of chopped fish in seasoned flour, and add to fried onion and garlic mixture.
Fry for a few minutes, adding more oil if necessary.
Stir in grated cheese, then pour over the milk.
Transfer to a pre-heated low oven, 140°C/Gas Mark 1/275°F, and cook for 4-5 hr.
Serve hot, with polenta.