Salt Cod and Potato Casserole Recipe


Nutrition

Cal/Serving: 773
Daily Value: 39%
Servings: 4

Low-Carb
Fat36g55%
Saturated7g34%
Carbs32g11%
Fiber4g17%
Sugars12g0%
Protein79g158%
Cholesterol185mg62%
Sodium8152mg340%
Calcium377mg38%
Magnesium210mg52%
Potassium2688mg77%
Iron5mg28%
Zinc3mg20%
Vitamin A2094IU42%
Vitamin C37mg62%
Thiamin (B1)0mg32%
Riboflavin (B2)1mg31%
Niacin (B3)11mg54%
Vitamin B62mg76%
Folic Acid (B9)78µg19%
Vitamin B1212µg198%
Vitamin D6µg2%
Vitamin E9mg43%
Vitamin K36µg45%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated4g0%
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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

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