A hearty bacalao stew with potatoes peppers and onions.
Don't be intimidated by the leathery look or the fishy smell of salted cod. This stew is hearty and not fishy.
Start by soaking the bacala (salted cod) in water for 48 hours changing water 3-5 times a day. Keep it in the refigerator during the soak. Do not go more than 48 hours or the fish will be extremely tough. Then cut the bacala into chunks. Layer the dutch oven with alternating layers of potatoes, onions, tomatoes with a layer of fish between each. Add a small amount of salt (the cod will be slightly salty and you can adjust later) and plenty of black pepper. Pour the olive oil over the layers and simmer covered for 1.5 hours.
Serve with crusty bread and your favorite white wine for a great warming winter meal.
Make ahead of time, the stew is even better reheated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 223 | ||
Calories from Fat: 85 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.1mg | 1 % | |
Potassium 826.5mg | 22 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 27g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 223
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