4 Serves
73 Mins
Soak the salted cod in cold water for several hours, changing the water frequently to remove excess salt, then drain and pat dry.
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AmericanVitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
199 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
156 mg / 420 mgPhosphorus
1094 mg / 1,250 mgPotassium
1729 mg / 4,700 mgSodium
8552 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
168 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
172 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Using a chef's knife, finely chop the onion and garlic.
Heat the olive oil in a large frying pan over medium heat.
Add the chopped onion and garlic to the frying pan and sauté until softened and fragrant.
Add the prepared salted cod to the pan, stirring gently to combine with the aromatics.
Season the mixture with salt and black pepper, then cover and simmer until the fish is tender and fully cooked through.
5
g50
g5
g
Peruvian