6 Serves
2959 Mins
3 g
16 g
7 g
Soak the salt cod in cold water for 24-48 hours, changing the water several times to remove excess salt, then drain and flake the fish.
Ingredients, vitamins, and health benefits
Bacalao (Salted Cod)
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PolishVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
32 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
362 mg / 4,700 mgSodium
107 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Rehydrate the choricero peppers in hot water until soft, then scrape the flesh from the skins and set aside.
Heat olive oil in a large heavy-bottomed pot over medium heat and sauté the chopped onions and minced garlic until translucent and fragrant.
Stir in the choricero pepper flesh and tomato sauce, simmering the mixture to develop the base of the Vizcaína sauce.
Add the flaked salt cod to the sauce, season with salt and pepper, and simmer gently for 40 minutes until the fish is tender and flavors have melded.
Hot Water
Salt And Pepper
Choricero peppers
Olive Oil
Onion
Garlic
Tomato Sauce
Vitamin A
18 µg / 900 µgVitamin C
49 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
32 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
362 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11
g17
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g