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Salt Cod and Potato Casserole Recipe
Jan 07, 2013 @ 6:05 PM
Posted by
Daily Value: 39%
Servings: 4
High-Fiber, Low-Carb
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 774Daily Value: 39%
Servings: 4
High-Fiber, Low-Carb
Gluten-Free, Wheat-Free
| Fat | 36g | 55% |
| Saturated | 7g | 34% |
| Carbs | 33g | 11% |
| Fiber | 6g | 22% |
| Sugars | 12g | 0% |
| Protein | 79g | 158% |
| Cholesterol | 185mg | 62% |
| Sodium | 9324mg | 389% |
| Calcium | 382mg | 38% |
| Magnesium | 212mg | 53% |
| Potassium | 2710mg | 77% |
| Iron | 5mg | 29% |
| Zinc | 3mg | 20% |
| Vitamin A | 2102IU | 42% |
| Vitamin C | 50mg | 83% |
| Thiamin (B1) | 0mg | 32% |
| Riboflavin (B2) | 1mg | 31% |
| Niacin (B3) | 11mg | 54% |
| Vitamin B6 | 1mg | 73% |
| Folic Acid (B9) | 80µg | 20% |
| Vitamin B12 | 12µg | 198% |
| Vitamin D | 6µg | 2% |
| Vitamin E | 9mg | 43% |
| Vitamin K | 38µg | 48% |
| Fatty acids, total monounsaturated | 22g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
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INGREDIENTS
- 1 pound dried salt cod
- 1 large russet potato, peeled and cut into 1/2-inch cubes, held in cold water
- 1/2 cup Niçoise olives
- One 28-ounce can plum tomatoes
- 2 cloves garlic, peeled
- Basil, to taste
- 1/2 cup extra-virgin olive oil
- 2 cups whole milk
- 2 cups water
- 2 bay leaves
- Salt and pepper, to taste
DIRECTIONS
Soak the salt cod in water overnight (24 hours), changing the water every 4-8 hours or so. Strain the water completely. After 24 hours, bring the pint of milk and pint of water with the bay leaves and the hydrated cod to a boil. Reduce the heat to a simmer and cook slowly for 1 hour. Gently strain the mixture and reserve all of the fish. Cook the diced potatoes in boiling salted water for 3-4 minutes. Remove them from the flame and rinse with cold water. Reserve for later.
Slice the fresh garlic. Strain the tomatoes and cut them into eighths. Heat a large skillet or casserole over medium flame for 2-3 minutes. Add ½ of the olive oil and heat 20-30 seconds. Add the sliced garlic and cook in the oil until just very lightly browned. Add the cut tomatoes to the garlic and sauté for 2-3 minutes. Add the cooked salt cod and the olives and simmer the mixture for 20 minutes, covered. Add the potatoes and continue to simmer for another 15-20 minutes.
Serve this dish warm or cold with more extra-virgin olive oil and fresh basil. Season the casserole with salt and pepper to taste.
Recipe Details
Servings: 4
