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Baccala Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)183.1425
Energy (kCal)2807.8032
Carbohydrates (g)23.2833
Total fats (g)221.5299
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. | 2. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool. | 3. In a bowl, add cod, pour oil and garlic over, add lemon juice, fennel, olives, capers, parsley and salt and pepper, to taste. | 4. Place in serving platter and serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt cod fish 2 cut 806.9352 0.0 179.5204 4.5333
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    garlic clove 4 806.9352 0.0 179.5204 4.5333
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    fennel 2 cups sliced 53.94 12.702 2.1576 0.348
    gaeta olive 1 cup 806.9352 0.0 179.5204 4.5333
    caper 1/4 cup 7.912000000000001 1.6822 0.8118 0.2958
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    salt pepper 806.9352 0.0 179.5204 4.5333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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