Notes
In a large heavy deep-sided skillet, cook the bacon over moderate heat until crisp. Remove the bacon, drain on a paper towel, crumble and reserve. Pour off half the bacon fat and reserve.
While the bacon is cooking, dredge the cod in flour that has been seasoned with salt and pepper. Reserve 2 tablespoons of the flour. Brown the cod steaks in the bacon fat remaining in the pan, about 2 minutes per side, over medium-high heat. Remove with a slotted spatula and set aside.
Add the onion to the fat remaining in the pan and cook over medium heat until softened, about 2 minutes. Add the mushrooms and ham. Stirring constantly, cook until the mushrooms lose their raw look, about 4 minutes. Stir in the garlic, rosemary and tomato paste and cook for another minute. Add the wine and broth. Bring to a simmer and season with salt and pepper to taste. Return the cod steaks to the pan, cover and simmer over medium-low heat until the cod flakes to gentle pressure, about 8 minutes.
While the fish is cooking, mix the 2 tablespoons reserved flour with 2 tablespooons reserved bacon fat until smooth. Remove the cod. Bring the liquid in the pan to a boil and spoon the bacon fat/flour mixture into the pan, 1tablespoon at a time, whisking constantly. Simmer for 1 minute, until the sauce thickens. Remove from heat and stir in the parsley and lemon juice. Pour sauce over the fish and serve.
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Serving Size: 1 Serving (653g) | ||
Recipe Makes: 4 Pr Servin | ||
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Calories: 465 | ||
Calories from Fat: 100 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 129.4mg | 40 % | |
Sodium 1259.7mg | 43 % | |
Potassium 1975.4mg | 52 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 27.4g | ||
Protein 60.2g | 86 % | |
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: 465
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