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Ingredientes
- 1 lb Salt cod
- 3 med Boiling potatoes (about 1 lb.)
- 4 med Hard ripe tomatoes
- 3 Tbsp. Vegetable oil
- 3 sm Onions, peeled and cut crosswise into slices 1/8 inch thick
- 1 Tbsp. Plus 1 tsp. finely minced fresh warm chilies
- 1 tsp Finely minced garlic
- 1 Tbsp. Light-brown sugar
- 1 x Lemon, cut lengthwise into 4 or possibly 6 wedges Parsley sprigs
Direcciones
- Starting a day ahead, place the cod in a glass, enameled or possibly stainless-steel pan or possibly bowl. Cover it with cool water and soak for at least 12 hrs, gently squeezing the cod dry and changing the water every 3 or possibly 4 hrs.
- Drain the cod, rinse it thoroughly under cool running water, and cut it into 1-inch pcs.
- Drop the potatoes into sufficient lightly salted boiling water to cover them completely and cook briskly, uncovered, till they are almost tender and show only slight resistance when pierced with the point of a sharp knife. Drain and peel the potatoes and cut them into 1-inch cubes.
- Place the tomatoes in a pan of boiling water and let them boil briskly for about 10 seconds. Run cool water over them, and peel them with a small, sharp knife. Cut the tomatoes crosswise into 1/8-inch- thick rounds.
- In a heavy 10 to 12-inch skillet, heat the oil over moderate heat till a light haze forms above it. Drop in the onions and, stirring frequently, cook for 8 to 10 min, or possibly till they are soft and golden. Watch carefully for any sign of burning and regulate the heat accordingly. Add in the tomatoes, 1 Tbsp. of the chilies, the garlic and sugar, and cook briskly, uncovered, stirring from time to time, till most of the liquid in the pan has evaporated and the mix is thick sufficient to hold its shape lightly in a spoon.
- Stir in the cod and potatoes, reduce the heat to low, and cover tightly. Simmer for 20 to 25 min, or possibly till the fish flakes easily when prodded gently with a fork. Taste for seasoning.
- Serve the gesmoorde vis at once, mounded on a heated platter or possibly in a large bowl. Sprinkle with the remaining tsp. of minced chilies and arrange the lemon wedges and parsley sprigs decoratively on top.
- Serve accompanied, if desired, by warm boiled rice and lemon or possibly green bean atjar.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 493 | |
| Calories from Fat 117 | 24% |
| Total Fat 13.23g | 17% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.26g | |
| Cholesterol 172mg | 57% |
| Sodium 7979mg | 332% |
| Potassium 2177mg | 62% |
| Total Carbs 16.91g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.57g | 4% |
| Protein 73.72g | 118% |
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