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Bacalao Portuguese

Quickandeasymenu's picture
  Salted cod 1 Pound
  Cold water 2 Cup (32 tbs)
  Olive oil 3 Tablespoon
  Frozen shoestring potatoes 2 Cup (32 tbs)
  Onion 1 Large, chopped
  Eggs 6 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Tabasco sauce 3⁄4 Teaspoon
  Chopped parsley 2 Tablespoon
  Black olives 1⁄2 Cup (8 tbs)
  Fresh parsley sprigs 1

Soak cod overnight in cold water, changing water 3 or 4 times before bedtime; drain and rinse in running water.
Cover fish with water in a large saucepan; bring to a boil. (Taste water; if too salty, replace with fresh.)
Simmer fish, uncovered, 20 minutes, or until fish flakes when tested with a fork; drain, flake fish and set aside.
Heat oil in a large skillet; saute potatoes until golden, about 7 minutes.
Stir in onion; cook until soft.
Add fish; mix well.
Beat eggs in a small bowl; add milk, Tabasco sauce and parsley, mixing well.
Pour egg mixture over fish and potatoes; stir until eggs form soft curds.
Cover and cook over low heat until eggs are set.
Garnish with black olives and fresh parsley sprigs.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 543 Calories from Fat 298

% Daily Value*

Total Fat 33 g51.4%

Saturated Fat 8.6 g42.9%

Trans Fat 0 g

Cholesterol 190.4 mg63.5%

Sodium 3553.6 mg148.1%

Total Carbohydrates 37 g12.5%

Dietary Fiber 2.9 g11.7%

Sugars 4.8 g

Protein 24 g48.3%

Vitamin A 10.7% Vitamin C 24.1%

Calcium 11.3% Iron 10.2%

*Based on a 2000 Calorie diet

Bacalao Portuguese Recipe