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Bacalao a La Vizcaina

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)167.2659
Energy (kCal)2066.9904
Carbohydrates (g)86.9526
Total fats (g)114.89
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil and sauté potatoes with onions for 5 minutes. | 2. Add the rest of the ingredients; simmer 20 minutes until the water has partially evaporated to thicken mix (giving it a stew like appearance). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    onion 1 44.0 10.274000000000001 1.21 0.11
    potato 3 - - - -
    pimiento 1 can - - - -
    caper 4 tablespoons 7.912000000000001 1.6822 0.8118 0.2958
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    goya sazon seasoning 1 envelope - - - -
    tomato sauce 1 can - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    bay leaf 1 - - - -
    cooking wine 1/2 cup 58.8 7.4088 0.588 0.0
    cod 2 743.4684 0.0 161.4777 6.0747
    white wine 1 cup - - - -

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



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