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Name: Bacala a la Catalana
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 oz White wine; 4 tb Pine nuts; 4 tb Extra Virgin Olive Oil; 1 md Spanish onion; in 1/4" dice; 4 Cloves garlic; thinly sliced; 6 c Spinach cleaned dried;; 2 lb Salt cod fillets; soaked for; 4 tb Currants

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INGREDIENTS

4 oz White wine
4 tb Pine nuts
4 tb Extra Virgin Olive Oil
1 md Spanish onion; in 1/4" dice
4 Cloves garlic; thinly sliced
6 c Spinach cleaned dried;
2 lb Salt cod fillets; soaked for
4 tb Currants

Servings

INSTRUCTIONS

Cod, must soak 2 days in water changed daily Soak currants and pine nuts in 2 cups lukewarm water for one hour and then drain. Drain salted cod and then pat dry. Heat oil in a 12-inch saute pan until smoking. Add cod pieces and cook until golden brown on 1 side. Turn cod pieces over and then add onion, garlic, pine nuts, and currants to the pan, shaking it so that all the ingredients are in contact with the pan. Cook until cod is golden brown, about 6 to 7 more minutes. Remove cod to warm plate, add spinach, and season with salt and pepper. Place cod on top of spinach, add wine, cover, and cook for 8 more minutes, until the liquid evaporates from the spinach. Serve immediately. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A33 Posted to MC-Recipe Digest by Sue on Feb 26, 1998

NOTES

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Bacala a la Catalana

4 oz White wine
4 tb Pine nuts
4 tb Extra Virgin Olive Oil
1 md Spanish onion; in 1/4" dice
4 Cloves garlic; thinly sliced
6 c Spinach cleaned dried;
2 lb Salt cod fillets; soaked for
4 tb Currants

Cod, must soak 2 days in water changed daily    Soak currants and pine nuts in 2 cups lukewarm water for one hour and then  drain. Drain salted cod and then pat dry. Heat oil in a 12-inch saute pan  until smoking. Add cod pieces and cook until golden brown on 1 side. Turn  cod pieces over and then add onion, garlic, pine nuts, and currants to the  pan, shaking it so that all the ingredients are in contact with the pan.  Cook until cod is golden brown, about 6 to 7 more minutes. Remove cod to  warm plate, add spinach, and season with salt and pepper. Place cod on top  of spinach, add wine, cover, and cook for 8 more minutes, until the liquid  evaporates from the spinach. Serve immediately. Yield: 4 servings    Recipe by: MEDITERRANEAN MARIO #ME1A33    Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998

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Nutrition

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Serving Size: 1 Serving (285g)
Recipe Makes: 4 Servings

Calories: 204
Calories from Fat: 174 (85%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 90.6mg		2 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.2g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 204

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