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Suggest a better descriptionRinse salt cod under cold water. Place in medium bowl. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally. Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cold water and add bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 minutes. Drain salt cod. Remove any skin and bones. Transfer cod to processor and flake finely. Cook potatoes in boiling water until tender. Drain. Force through ricer into large bowl, or transfer to large bowl and mash with fork. Mix in cod. Pour oil into heavy medium saucepan over medium-low heat. Add garlic and cook until beginning to brown, about 8 minutes. Discard garlic. Using large fork, gradually work oil into cod potato mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Line platter with lettuce. Mound brandada in center of platter. Sprinkle with parsley. Surround with tomatoes, olives and bread. Serves 8. Bon Appetit May 1992
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Serving Size: 1 Serving (1559g) | ||
Recipe Makes: 1 servings | ||
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Calories: 501 | ||
Calories from Fat: 488 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.5mg | 1 % | |
Potassium 283.1mg | 7 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 2.4g | ||
Protein 2g | 3 % | |
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. |
Calories per serving: 501
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