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Ingredientes
- 1 lb Salted codfish
- 2 1/2 Tbsp. Parsley,
- 1 lrg Onion, chopped well minced
- 8 Tbsp. Extra virgin olive oil
- 2 tsp Dry sherry
- 2 lrg Tomatoes, peeled and minced
- 4 tsp Green olives, minced
- 1 x Clove of garlic, chopped Salt and pepper to taste
- 1 sm (4-oz) can pimientos, shredded
- 1/4 tsp Oregano
Direcciones
- This came from one of the other cookbooks I picked up last weekend.
- Nice segue, eh
- Inherited from Spain, this codfish dish is a favorite of the Mexicans. Soak codfish for 8 hrs in sufficient cool water to cover it.
- Drain and shred the fish. Saute/fry the onion in the oil till it is softened. Add in codfish and saute/fry a few more min. Add in the remaining ingredients. Simmer slowly till codfish is tender, about 1/2 hour or possibly more.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 244 | 88% |
| Total Fat 27.65g | 35% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 265mg | 8% |
| Total Carbs 7.24g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.84g | 3% |
| Protein 1.25g | 2% |
