* Exported from MasterCook *

BISCAYAN COD - (BACALAO A LA VIZCAINA)

Recipe By :Barbara Norman
Serving Size : 6 Preparation Time :1:00
Categories : 5-10G Low Carb Seafood Fish Flakey
Seafood Fish-Cod

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb salt cod -- soak 24hrs
1 lg onion -- minced
4 med garlic clove -- minced
3 tbsp olive oil
5 dried red peppers -- soaked in water
1 lg tomato
ripe-peel-seed
1 bay leaf

Put desalted cod on fire with water to cover. Remove as soon as it boils; strain, reserving water. Let fish cool. Debone and cut in serving pieces. Slowly fry minced onion and garlic in olive oil until brown.

Open peppers which have been soaked overnight in water, discard seeds, and scrape off pulp from inside. Add pulp to fried onions and garlic..

Pour over it the tomato passed through a sieve. Place the boned cod in the casserole, skin side up, and barely cover with some of the water in which the cod cooked. Add bay leaf.

Simmer approximately 45 minutes or until sauce has reduced and thickened slightly. From time to time, move the casserole to mix the sauce and add more of the water in which the cod cooked if necessary.

Comments: This dish is even better if made the day before and reheated.














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Per Serving (excluding unknown items): 540 Calories; 11g Fat (18.4% calories from fat); 96g Protein; 10g Carbohydrate; 3g Dietary Fiber; 230mg Cholesterol; 10639mg Sodium. Exchanges: 13 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 4715 0 0 0

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