6 Serves
2641 Mins
Place the salt cod in a large bowl filled with cold water and refrigerate for 24 hours, changing the water at least three times to properly desalinate the fish.
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Vitamin E
6 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
188 µg / 400 µgCalcium
339 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
242 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
1210 mg / 4,700 mgSodium
817 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
11 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
14 g / 28 gSugar
4 g / 50 gSaturated Fat
21 g / 20 gCholesterol
535 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Transfer the soaked cod to a large pot, cover with fresh water, and bring to a boil. Simmer for 20 minutes until the fish is tender.
Drain the fish using a colander and allow it to cool completely. Once cool, carefully remove and discard the skin, bones, and any dark or tough parts.
Shred the cleaned fish by hand into small, bite-sized pieces.
In a mixing bowl, combine the shredded fish with the mixed vegetables, olive oil, cloves, salt, black pepper, and white vinegar. Toss gently to coat.
Transfer the mixture to an airtight container and refrigerate for at least 4 days to allow the flavors to meld.
Serve the chilled fish mixture spread over toasted baguette slices, or arrange it on a bed of iceberg lettuce with fresh tomatoes and hard boiled eggs.
59
g7
g30
g
