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To Prepare Salt Cod: Soak 8 ounces center-cut salt cod in the refrigerator for 2 to 3 days, changing the water at least 2 times each day to reduce saltiness. Drain and add cod to a small saucepan along with 2 cups water, wine, cloves and bay leaf. Bring to a simmer and cook for 10 to 12 minutes or until cod flakes easily with a fork. Drain and discard cloves and bay leaf. In a stock pot add oil and saute the onions, garlic, poblanos and celery over moderate heat until crisp-tender. Add the fennel seed, wine and stock and bring to a simmer for 6 to 8 minutes. Add the okra, cod and tomatoes and simmer for 3 minutes. Correct seasoning with salt, pepper, and drops of Tabasco, if desired. Remove from heat and stir in corn, cilantro, optional capers and serve immediately in a warm bowl. This recipe yields ?? servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9626 broadcast 09-11-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 09-24-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (874g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 125 (29%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 298.9mg||10 %|
|Potassium 1038.7mg||27 %|
|Total Carbohydrate 60g||18 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 45.5g|
|Protein 9g||13 %|
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Calories per serving: 425
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