|Cod||1 1⁄2 Pound, cooked and flaked (675 Gram)|
|Split peas||4 Ounce, soaked overnight and cooked (100 Gram)|
|Chopped parsley||2 Tablespoon|
|White wine vinegar||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Hard boiled eggs||3|
|Chopped parsley||1 Tablespoon (To Garnish)|
Peel and finely chop the onions, using the double-bladed chopping knife.
Fry in the oil until soft, but not golden.
Stir in the cod and split peas and cook for 2 minutes.
Add the parsley, wine vinegar, garlic and seasoning.
Cook for a further 2-3 minutes.
Place in a serving dish and scatter with olives.
Coarsely chop the hard-boiled eggs, using the double-bladed chopping knife.
Sprinkle over the fish and garnish with chopped parsley.
Serving size: Complete recipe
Calories 1908 Calories from Fat 680
% Daily Value*
Total Fat 79 g121.3%
Saturated Fat 10.8 g54%
Trans Fat 0 g
Cholesterol 1017.7 mg339.2%
Sodium 2132.2 mg88.8%
Total Carbohydrates 124 g41.2%
Dietary Fiber 37.8 g151%
Sugars 28.9 g
Protein 177 g353.7%
Vitamin A 104.9% Vitamin C 168.2%
Calcium 42.8% Iron 76.2%
*Based on a 2000 Calorie diet