Bacalar
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 238.7
- Total Fat: 11.7 g
- Cholesterol: 42.2 mg
- Sodium: 65.6 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.8 g
- Protein: 19.2 g
View full nutritional breakdown of Bacalar calories by ingredient
Introduction
This is an old Eastern European recipe, originally made in my family with Stock fish, Stock fish basically being Cod that has been dried to the consistency of a plank of wood.Since beginning to make this with fresh or frozen cod, the dish has become much more popular than it was in my childhood when Dad would soak that fish for days and you could still get splinters from it.
The oil and garlic amounts can vary with personal preferences. This is an old Eastern European recipe, originally made in my family with Stock fish, Stock fish basically being Cod that has been dried to the consistency of a plank of wood.
Since beginning to make this with fresh or frozen cod, the dish has become much more popular than it was in my childhood when Dad would soak that fish for days and you could still get splinters from it.
The oil and garlic amounts can vary with personal preferences.
Number of Servings: 6
Ingredients
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Potatoes, one pound
Cod, one pound
Olive oil
Garlic, fresh or powdered, to taste
Parsley
Salt to taste
Pepper to taste
Directions
What you want is a 1:1 by weight proportion of potato to fish. Peel, then dice the potatoes into 1" chunks. Boil until tender.
Poach the cod until just done.
Place both into a bowl. Crush garlic, or use powdered, to taste.
Mix in olive oil, adding a bit more if needed for dish to not be dry.
Try to not crush the fish chunks too much.
Salt to taste, preferrably at table to avoid oversalting. Pepper if you wish. Add parsley for a bit of color.
This can be enjoyed either hot or cold.
Serve it forth and enjoy.
Recipe makes 6 or so servings.
Number of Servings: 6
Recipe submitted by SparkPeople user URSYL153.
Poach the cod until just done.
Place both into a bowl. Crush garlic, or use powdered, to taste.
Mix in olive oil, adding a bit more if needed for dish to not be dry.
Try to not crush the fish chunks too much.
Salt to taste, preferrably at table to avoid oversalting. Pepper if you wish. Add parsley for a bit of color.
This can be enjoyed either hot or cold.
Serve it forth and enjoy.
Recipe makes 6 or so servings.
Number of Servings: 6
Recipe submitted by SparkPeople user URSYL153.
Member Ratings For This Recipe
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CD12255673
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CODFISHER