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Ingredients
- 2 lb Salt cod
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 med Spanish onion, in 1/4" dice
- 2 x Cloves garlic, thinly sliced
- 2 lrg Russet potatoes
- 3 Tbsp. Flour
- 1 c. Lowfat milk
- 1 c. Heavy cream
- 4 Tbsp. Parmesan cheese, freshly grated
- 6 Tbsp. Minced chives
- 1 loaf crusty french bread, cut into 1 inch slices and toasted
Directions
- Salt cod must be soaked in cool water changed daily for 2 days.
- Boil the potatoes till tender. Peel and cut into 1/ 2 inch cubes.
- Drain salt cod and cut into 1/2 inch cubes. In a 12 inch to 14 inch saute/fry pan, heat oil till just smoking. Add in onion and garlic and cook till softened but not colored, about 3 to 4 min. Add in cod, potatoes and flour and cook 3 to 4 min, till warmed through. Add in lowfat milk and cream and bring to boil, stirring to just barely break down fish. Lower heat and simmer 15 min. Pour into shallow bowl, sprinkle with grated cheese and chives and serve with croutons.
- Yield: 4 servings as a light main course
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 4 servings | |
| Calories 1109 | |
| Calories from Fat 285 | 26% |
| Total Fat 32.24g | 40% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 393mg | 131% |
| Sodium 16063mg | 669% |
| Potassium 4267mg | 122% |
| Total Carbs 45.15g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.66g | 4% |
| Protein 152.14g | 243% |
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