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Name: Salt Cod with Chiles
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Fresh green chilli; sliced; 1/2 ts Dried Oregano; 1 Onion chopped; 3 tb Corn oil; 2 Garlic chopped; 3 c Fish or chicken stock; 1 Onion chopped; 1/2 ts Ground coriander; 1 Serrano chilli; seeded and; 6 Dried ancho chillies; Salt; 2 lb Dried salt cod

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INGREDIENTS

1 Fresh green chilli; sliced
1/2 ts Dried Oregano
1 Onion ; chopped
3 tb Corn oil
2 Garlic ; chopped
3 c Fish or chicken stock
1 Onion ; chopped
GARNISH
1/2 ts Ground coriander
1 Serrano chilli; seeded and
6 Dried ancho chillies
Salt
SAUCE
2 lb Dried salt cod

INSTRUCTIONS

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" on Jan 26, 1999,

NOTES

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Salt Cod with Chiles

1 Fresh green chilli; sliced
1/2 ts Dried Oregano
1 Onion chopped
3 tb Corn oil
2 Garlic chopped
3 c Fish or chicken stock
1 Onion chopped
 GARNISH
1/2 ts Ground coriander
1 Serrano chilli; seeded and
6 Dried ancho chillies
 Salt
 SAUCE
2 lb Dried salt cod

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" <dante@trump.net.au> on Jan  26, 1999,

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Nutrition

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Serving Size: 1 Serving (2432g)
Recipe Makes: 1 servings

Calories: 2559
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 %
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.

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Calories per serving: 2559

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