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Add a photoServings: 1
Ingredients
- 4 lb salt cod cut into 3" pcs
- 2 Tbsp. extra virgin olive oil - (to 3)
- 1 lrg onion minced
- 1 bn celery cut into 3" pcs
- 2 c. Gaeta olives
- 2 c. white wine
- 4 can San Marzano tomatoes - (28 ounce ea)
- 10 c. chicken broth
- 8 x potatoes - (to 10) diced
- Â Â Parsley leaves minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Soak cod in water for 2 to 3 days, refrigerated, changing water every day.
- In large casserole, heat oil and add in onion and celery. Saute/fry till golden. Add in olives. Add in white wine. Reduce by half. Stir in tomatoes and broth. Bring to a boil. Lower to simmer.
- Add in potatoes and cod and cook till cod breaks off with a fork and the potatoes are tender. Taste, add in parsley and season with salt and pepper. Serve warm.
- Salt may not be necessary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6183g | |
| Calories 7110 | |
| Calories from Fat 660 | 9% |
| Total Fat 73.81g | 92% |
| Saturated Fat 13.26g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 2758mg | 919% |
| Sodium 131412mg | 5476% |
| Potassium 34630mg | 989% |
| Total Carbs 260.91g | 70% |
| Dietary Fiber 41.3g | 138% |
| Sugars 21.07g | 14% |
| Protein 1191.72g | 1907% |
