Two days before serving, soak cod, refrigerated, in 1 quart milk, 24 hours. Next day, discard milk and rinse cod well under cold running water. Soak again in remaining quart milk, another 24 hours. Following day, discard milk, rinse well under cold running water and cut cod in fine julienne. You should have about 2 cups. In a large skillet heat 3 tablespoons of oil over high heat. Add onions, bell peppers and celery and sautJ 1 minute. Add tomatoes, cilantro, parsley and garlic and stir-fry 1 minute. Add red pepper flakes, Creole seasoning and 4 turns pepper; sautJ 1 minute. Add cod mixing well to combine, and stir-fry 4 minutes. Remove from heat and cool slightly. Beat in eggs and fold in bread crumbs. Form mixture into 4 cakes and dust with flour. In a large skillet heat remaining 2 tablespoons oil over high heat. When very hot add cakes and fry until golden-brown, about 1 1/2 minutes each side. Remove and drain on paper towels. Serve with fava beans. Yield: 4 serving Recipe By :ESSENCE OF EMERIL SHOW #EE044 Posted to MC-Recipe Digest V1 #251 Date: Sat, 19 Oct 1996 23:28:06 -0400 From: Rowaan
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|Serving Size: 1 Serving (1040g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 359 (26%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 114.2mg||35 %|
|Sodium 4044.5mg||139 %|
|Potassium 2545.4mg||67 %|
|Total Carbohydrate 177.4g||52 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 163.2g|
|Protein 79.2g||113 %|
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Calories per serving: 1391
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