4 Serves
1524 Mins
Soak the salt cod in cold water for at least 24 hours, changing the water several times to remove excess salt, then drain and pat dry.
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MoroccanVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
203 µg / 400 µgCalcium
52 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
419 mg / 1,250 mgPotassium
511 mg / 4,700 mgSodium
1753 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
11 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
110 gAlcohol
0 g
Bring water to a boil in a large pot, then slowly whisk in the polenta and a pinch of salt, cooking over low heat while stirring constantly until thick and creamy.
In a separate pan, heat the olive oil and sauté the onions and garlic until softened.
Add the prepared salt cod to the pan, seasoning with black pepper, and cook gently until the fish flakes easily with a fork.
Serve the warm polenta topped with the cooked baccalà mixture.
22
g21
g18
g
Nigerian