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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain. Place in saucepan cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside. | 2. Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain. | 3. Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Stir, then cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required. | 4. Garnish with the chiles gueros. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt cod fish	2	lbs		806.9352	0.0	179.5204	4.5333
chile	1			6.045	1.2454	0.1254	0.0604
tomato	2			80.4198	17.3796	3.9316	0.8936
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		chopped	806.9352	0.0	179.5204	4.5333
bay leaf	1			-	-	-	-
cinnamon	1	pinch	ground	-	-	-	-
pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
red pepper	1	jar	roasted	-	-	-	-
almond	1/2	cup	sliced blanched	963.56	0.0	0.0	109.0
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
pimento olive	1/2	cup	stuffed	806.9352	0.0	179.5204	4.5333
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
potato	1	lb	cooked peeled	349.2665	79.3334	9.2987	0.4082
salt				-	-	-	-

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