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Ingredientes
- 3 lb Bacala soaked 48 hrs in four changes of water
- 4 Tbsp. Virgin extra virgin olive oil
- 4 Tbsp. Butter
- 2 x Spanish onions minced 1/2" dice
- 4 x Salted anchovies fillets removed, and soaked in lowfat milk for 4 hrs
- 1/2 tsp Cinnamon
- 1/2 c. Dry white wine
- 3 c. Lowfat milk more, if necessary
- 1/2 c. Finely-minced Italian parsley
- 4 x servings Soft polenta
Direcciones
- Cut soaked bacala into 2-inch squares and check for any bones.
- In a 12-inch frying pan, heat extra virgin olive oil and butter over medium heat. Add in onions, anchovies and cinnamon and cook till onions are very soft but have not browned, 10 to 12 min. Add in bacala pcs, wine and lowfat milk and bring to a boil. Lower heat to simmer and cook 1 hour, adding more lowfat milk if mix becomes dry. Add in minced parsley, check for seasoning and serve with soft polenta.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 237 | 68% |
| Total Fat 26.9g | 34% |
| Saturated Fat 10.34g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 170mg | 7% |
| Potassium 420mg | 12% |
| Total Carbs 15.28g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 11.92g | 8% |
| Protein 7.08g | 11% |
