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Suggest a better descriptionSalt cod fillets, skinned, boned, blanched, and slightly salted, are sold pre-packed. They need to be washed thoroughly under cold tap water. Then soak them in a bowl of cold water for 12 to 24 hours depending on the size, changing the water several times. Drain the water and place in a pan with fresh water and simmer for 15 to 20 minutes. Drain and shred into small pieces. Heat the oil in a large soup pot. Add the onions, cook for 3 minutes. Add the tomatoes and garlic, cook for 3 minutes. Add the stock, bring to a boil and simmer for 30 minutes. Puree the base until smooth. Place it back on the heat, and add the salt cod, parsley, and olives. Adjust the seasonings, and serve. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2172 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 8 servings | ||
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Calories: 28 | ||
Calories from Fat: 16 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.4mg | 3 % | |
Potassium 54.9mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.2g | ||
Protein 0.5g | 1 % | |
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: 28
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