Bacalao My Way
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs of Salted Fish (cod or pollock) (you can soak it, changing the water 3 times, for 24 hours or soak it overnight then boil 1 - 2 times for 15 minutes; you can also boil it 3 times for 15 minutes, changing water each time, if you don't have time to soak it that long)3 medium tomatos (thinly sliced)2 medium sweet onions (thinly sliced)3 cloves of garlic (chopped)2 tbsp of tyme (dry or fresh) (could not add to recipe above, but this ingredient is essential)1 pinch of rosemary (maybe 2)1 tbsp of curry powder1 tsp black pepper1/2 tsp of cayenne pepper1/4 - 1/2 cup of EV Olive Oil (depends on how much the veggies soak it up, you can always go back and add more)
In a large heated sauce pan add cut up tomatoes, garlic and onions and olive oil and cook until tomatoes and onions become tender. Add tyme (dry or fresh), a few pinches of rosemary (dry or fresh), a pinch or two of black pepper and a pinch of cayenne pepper. I also add about a table spoon of good curry right before adding the fish, but this is optional. Once the vegetables cook down, break down the fish and add and cook until all ingredients meld together. Usually about 10-15 minutes. Let stand, covered, for 5 minutes then serve.
Serving Size: make 6 servings (1 cup)
Serving Size: make 6 servings (1 cup)
Nutritional Info Amount Per Serving
- Calories: 249.1
- Total Fat: 10.8 g
- Cholesterol: 83.2 mg
- Sodium: 119.7 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.7 g
- Protein: 34.2 g
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