4 Serves
1501 Mins
Soak the Klippfisk in cold water for at least 24 hours (not included in total time) to rehydrate and remove excess salt, changing the water several times.
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MexicanVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
44 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
213 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a chefs knife, finely dice the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic to the pot and sauté until softened and fragrant.
Add the rehydrated Klippfisk to the pot, cover with water, and simmer gently until the fish is tender and flakes easily.
Season the dish with salt and pepper to taste before serving hot.
25
g149
g14
g
Scottish
Peruvian