Soak cod in water for several hours. Drain fish and put it in a saucepan. Pour in water to cover. Bring to gentle simmer and cook for about 15 minutes until fish is tender. Drain, reserving the stock. Remove any skin or bones and cut into 4cm pieces. Make the sauce. Remove stems and shake out the seeds from the anchos. tear the pods into peices, put in a bowl of warm water until soft Drain the soaked chillies and put them into a food processor with the onion, oreganno, coriander and serrano chilli. process to a puree. Heat oil in frying pan and cook the puree, stirring , for about 5 minutes. Stir in fish of chicken stock and simmer for 3 - 4 minutes. Add the cod and simmer for a few minutes longer to heat the fish through and blen the flavours. serve garnished with sliced chilli. Posted to CHILE-HEADS DIGEST by "Dan Teague"
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|Serving Size: 1 Serving (2432g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2328 (91%)|
|Amt Per Serving||% DV|
|Total Fat 258.7g||345 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 149.4g|
|Polyunsanturated Fat 74.7g|
|Cholesterol 7mg||2 %|
|Sodium 1120mg||39 %|
|Potassium 2301.1mg||61 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 41g|
|Protein 24.3g||35 %|
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Calories per serving: 2559
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