Bacalao con yucca
- Number of Servings: 4
Ingredients
yucca (goya)6 pieces, 4 serving Bacalao Merex Alaskan Pollock Fillets, 16 ozOnions, raw, .50 smallGarlic, 1 tspOlive Oil, 2 tbsp.Salt, .50 tsp Avocado Fresh 4 thin slices
boil yucca until soft, let cool and cut to bite size cubes set aside
boil salted bacalao then drain, rinse with cold water, shred and set aside
in skillet add olive oil and garlic add onion, when onions are cooked add bacalao, blend and put in large bowl. all the rest of ingredients slice the 4 to 6 wedges of avocado and cut into squares,and garnish with diced tomatos and serve.
Serving Size: makes 4 servings
boil salted bacalao then drain, rinse with cold water, shred and set aside
in skillet add olive oil and garlic add onion, when onions are cooked add bacalao, blend and put in large bowl. all the rest of ingredients slice the 4 to 6 wedges of avocado and cut into squares,and garnish with diced tomatos and serve.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 291.3
- Total Fat: 12.3 g
- Cholesterol: 60.0 mg
- Sodium: 6,521.8 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.8 g
- Protein: 1.3 g
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