* Exported from MasterCook *

SALT COD WITH CHILI & TOMATO

Recipe By :The AUSSIE LC GOURMET
Serving Size : 8 Preparation Time :0:45
Categories : 5-10G Low Carb Aus. Womens Weekly
Regional Australian Regional Spanish
Seafood Fish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 g cod -- salt 1 3/4 lb
1 lg red onion
1 tbsp olive oil
2 cl garlic -- sliced
1 sm red chiles -- sliced
4 med tomatoes -- peeled, chopped
1/2 cup black olives -- seeded
1/4 cup tomato paste
1/4 cup dry white wine
1 tbsp lemon juice
1 tbsp capers -- rinsed, chopped
1 tbsp splenda
1/4 cup chopped fresh parsley

Place cod in large bowl, cover with cold water. Cover bowl with plastic wrap, refrigerate 24 hours, changing water several times. Drain cod, add to large pan of boiling water, simmer, uncovered, 1 minute. Drain, rinse under cold water; drain well.
Cut onion into wedges. Heat oil in large pan, cook onion, garlic and chilli, stirring, until onion is almost soft. Add tomatoes, olives, paste, wine, juice, capers and sugar. Simmer, covered, 5 minutes, then simmer uncovered another 5 minutes or until slightly thickened. Stir in cod and parsley.
Serves 6 to 8. Best made just before serving. Salt cod must be prepared 24 hours ahead. Sauce can be prepared the day before.

Cuisine:
"Spanish"












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Per Serving (excluding unknown items): 109 Calories; 3g Fat (27.2% calories from fat); 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 187mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




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