Bacalo con yukons y habichuelas coloradas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 461.0
- Total Fat: 16.0 g
- Cholesterol: 60.0 mg
- Sodium: 1,020.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 7.1 g
- Protein: 35.3 g
View full nutritional breakdown of Bacalo con yukons y habichuelas coloradas calories by ingredient
Introduction
4 medium size Yukon Golden potato1 can red kidney beans drained and washed
5 garlic cloves minced
4 tbsp olive oil
16 ounces Salted Alaskan Pollock Fillets
1/2 cup hot water 4 medium size Yukon Golden potato
1 can red kidney beans drained and washed
5 garlic cloves minced
4 tbsp olive oil
16 ounces Salted Alaskan Pollock Fillets
1/2 cup hot water
Number of Servings: 4
Ingredients
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1. Soak the fillets water for at, at least 4 hours, before cooking. Boil the Pollock fillets for 10 minutes. Discard this water. Carefully wash the boiled fillets. Put fresh water in the pan and boil it again for 5 minutes this time. This process help the salt come off the fillets.
2. While the fish fillets are boiling, wash and scrub the potatoes, under running water. Chop the potatoes into cubes. Start cooking them in the olive oil and add a little salt for thew potatoes and pepper to your taste. Cook them very fast in a very hot deep sauce pan, like if your were cooking in an stir fry process.
3. Add the minced garlic and keep stirring avoiding the garlic to burn.
4. when the boiled Pollock for the second time. Discard the water and rinse the fish fillets again. Crumble the fish fillets on top of the potatoes and keep stirring.
5. Add the drained Red Kidney beans and keep stirring.
6. Add the hot water, bring it to a boil. Then cover and simmer about 5 minutes until it turns saucy and tender.
Enjoy with fresh tomato, lettuce, or spinach and avocado slices.
Directions
Serving Size: Makes 4 - 1 and 1/2 cups servings
Number of Servings: 4
Recipe submitted by SparkPeople user LADYANDREA2010.