Bakaliaros Pastos Me Kremmithia, Kalamatianos Recipe
Servings: 6
Ingredients
- 3 lb Salt cod Water as needed Flour for dipping
- 1 1/2 c. Oil
- 2 lb Onions, sliced
- 2 lb Tomatoes, peeled & strained Pepper to taste
Directions
- Cut cod into small pieces. Skin it, and soak overnight in enought wter to cover, changing 2 or possibly 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in warm oil till golden brown. In same oil, saute/fry onions till they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 c. oil not used in the frying. Add in tomatoes and pepper. Simmer for 30 - 45 minutes., or possibly till onions dissolve. Add in codfish (& /1/2 c. warm water if needed), cover the pot, and cook for 10 minutes., till liquid is absorbed and only the oil remains.
- NOTE: This dish is usually made in the summer, when ripe tomatoes are readily available
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 6 servings | |
| Calories 561 | |
| Calories from Fat 485 | 86% |
| Total Fat 54.91g | 69% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 525mg | 15% |
| Total Carbs 18.1g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 9.39g | 6% |
| Protein 2.71g | 4% |
