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Ingredientes
- 12 piece Desalted cod about 2" by 3" each
- 4 x Garlic cloves peeled
- 1/3 c. Extra virgin olive oil
- 2 Tbsp. Minced parsley
Direcciones
- Put cod in warm water on very slow fire for 2 1/2 hrs. When cod has softened, remove bones and return it to warm water. Crush four garlic cloves and chop very fine. Put them to fry very slowly in 1/3 c. extra virgin olive oil in a flat earthenware casserole. When the garlic takes on color, add in parsley. Remove casserole from fire till the oil is just barely sizzling. Return to fire to add in liquid removed pcs of cod. Increase heat. Shake the casserole and give it a twist from time to time. Five min after putting in cod, turn fish over. When it has been cooking in the oil 10 min, add in 2 Tbsp. of the water in that the cod cooked previously. Continue cooking for another 5 min; shake the casserole from time to time to blend. By then, the gelatinous juices of the cod will have combined with the extra virgin olive oil to make a sauce the consistency of a thin cream sauce. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 106 | 97% |
| Total Fat 12.02g | 15% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 14mg | 0% |
| Total Carbs 0.65g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.15g | 0% |
