Two days before serving, soak the cod in 1 quart of the milk in a covered bowl in the refrigerator for 24 hours. The next day, discard the milk and rinse the cod well with cold water. Put the cod in a fresh quart of milk and refrigerate for another 24 hours. Discard the milk and rinse well with cold water. Pat dry and flake into small pieces. Set aside. In a large, nonstick saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 to 6 minutes, or until the onions are wilted. Add the potatoes and the cod. Season with black pepper. Continue to saute for 4 minutes. Season the eggs with salt and pepper. Add the egg mixture and stir constantly to scramble the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes. Remove from the heat and spoon into serving plates. Garnish with sliced olives. Yield: 4 servings Per serving: 3855 Calories (kcal); 177g Total Fat; (42% calories from fat); 427g Protein; 118g Carbohydrate; 3542mg Cholesterol; 33622mg Sodium Food Exchanges: 0 Grain(Starch); 50 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C66 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1014g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 269 (35%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 231.7mg||71 %|
|Sodium 1028.4mg||35 %|
|Potassium 2594mg||68 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 25.1g|
|Protein 96.5g||138 %|
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Calories per serving: 779
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