Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 1/2 lb baccala
- 1 quart Brown Chicken Stock (see recipe)
- 4 x garlic cloves finely minced
- 5 Tbsp. extra-virgin extra virgin olive oil
- 1 c. lowfat milk Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. finely-minced Italian parsley
Direcciones
- Soak the baccala in the refrigerator for 2 days in several changes of water. Rinse and pat dry.
- Bring the chicken stock to a boil, reduce to a simmer and add in the baccala. Cook 20 min at a simmer.
- Remove the fish, add in the garlic, extra virgin olive oil, lowfat milk and salt and pepper to taste, stir well to combine and cook 5 min.
- Return the fish to the pot, cook for 5 min, then serve sprinkled with minced parsley.
- This recipe yields 4 servings
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 152 | 89% |
| Total Fat 17.15g | 21% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 377mg | 16% |
| Potassium 220mg | 6% |
| Total Carbs 2.03g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.06g | 0% |
| Protein 2.64g | 4% |
