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Cut the salt cod into 1-inch-wide serving pieces and rinse well. Soak for 24 hours or more, rinsing with fresh water several times. Cook the salt cod in fresh water for about 15 minutes or until it can be easily flaked, but leave the pieces whole. Drain and let cool, discarding the liquid. Heat a large frying pan and add the oil and crushed garlic. Saute over medium heat until the garlic barely begins to brown. Add the red-pepper flakes, the drained cod and the chicken stock which has been simmered with the 1-inch piece of lemon peel. Bring to a simmer while shaking the pan gently. With a pancake turner remove the cod to a platter. Turn off the heat, add the beaten egg and return to low heat. Stir the liquid constantly until the sauce begins to thicken. Remove from the heat and immediately pour over the fish and serve. This recipe serves about 4 as a main dish. Comments: I was told by one Basque old-timer that a meal that did not include a salt cod dish was not a Basque dinner. Special thanks to the Erreguible family at Louis Basque Corner in Reno, Nev., for this recipe. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-26-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 10-05-1995 Recipe by: Louis and Lorraine Erreguible
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 34 (85%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 52.9mg||16 %|
|Sodium 17.6mg||1 %|
|Potassium 17.9mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1.6g||2 %|
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Calories per serving: 40
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