Polenta Col Ragu di Bacala (cod fish)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 324.6
  • Total Fat: 14.8 g
  • Cholesterol: 62.3 mg
  • Sodium: 731.1 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 27.8 g

View full nutritional breakdown of Polenta Col Ragu di Bacala (cod fish) calories by ingredient
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Introduction

Recipe courtesy of Gourmet Magazine I found it at The Food Network Web site Recipe courtesy of Gourmet Magazine I found it at The Food Network Web site
Number of Servings: 4

Ingredients

    1 pound Bacala or Staccotisso (fish, bones and skinless)
    4 tablespoons virgin olive oil
    1/2 medium red onion, chopped into 1/4-inch dice
    3 cloves garlic, thinly sliced
    1 cup dry white wine
    2 cups basic tomato sauce
    2 tablespoons fennel seeds
    2 tablespoons hot chili flakes

Directions

Soak bacala for 3 days in cold water, changing water daily. Cut into 1-inch cubes. In a 4 quart sauce pan, heat olive oil until smoking. Add onion and garlic and cook over medium high heat until softened and light golden brown, about 8 to 10 minutes. Add bacala and stir until well mixed with onions. Add wine, tomato sauce, fennel seeds and hot chilies and bring to a boil. Lower heat and simmer 1 hour or until reduced by one third.

Serve over white rice

Number of Servings: 4

Recipe submitted by SparkPeople user LEONA424.

TAGS:  Fish | Dinner | Fish Dinner |

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