You are here

Salt Fish Venetian Style

  Salt cod 1 Pound (500 Gram)
  Olive oil 4 Tablespoon
  Onions 3 Medium, peeled and chopped
  Garlic 2 Clove (10 gm), peeled and chopped
  Freshly chopped parsley 1⁄4 Cup (4 tbs) (1 Handful)
  Seasoned flour 3 Tablespoon
  Freshly grated parmesan cheese 2 Tablespoon
  Milk 1⁄2 Pint (300 Milliliter / 1 1/4 Cup)
  Salt To Taste
  Freshly ground black pepper To Taste

Soak salt cod in several changes of water for 24-48 hr., depending on how hard it is.
Boil for 2 hr.
Skin and bone the fish, and chop into small chunks.
Heat oil in an ovenproof casserole, and fry onion and garlic until it begins to change colour.
Add parsley.
Roll pieces of chopped fish in seasoned flour, and add to fried onion and garlic mixture.
Fry for a few minutes, adding more oil if necessary.
Stir in grated cheese, then pour over the milk.
Transfer to a pre-heated low oven, 140°C/Gas Mark 1/275°F, and cook for 4-5 hr.
Serve hot, with polenta.

Recipe Summary

Difficulty Level: 
Better Buy
Side Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 430 Calories from Fat 182

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 4.6 g22.9%

Trans Fat 0 g

Cholesterol 73.4 mg24.5%

Sodium 6845.4 mg285.2%

Total Carbohydrates 28 g9.2%

Dietary Fiber 3.1 g12.4%

Sugars 9.8 g

Protein 36 g72.5%

Vitamin A 5.1% Vitamin C 24.6%

Calcium 31.8% Iron 6.9%

*Based on a 2000 Calorie diet

Salt Fish Venetian Style Recipe