4 Serves
773 Mins
Soak the Klippfisk (Dried Salted Cod) in cold water for at least 12 hours, changing the water several times to remove excess salt.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
699 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Drain the fish and cut it into manageable chunks using a sharp knife on a cutting board.
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Add the prepared salted cod chunks to the pot and cover with fresh water, then simmer gently until the fish is tender.
Season the dish with salt and black pepper to taste before serving hot.
13
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Ethiopian
American