Salt Cod With Garlic, Oil, Lemon and Parsley Sauce
Published January 4, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds dried salt cod, soaked in cold water for 24 hours
4 garlic cloves, crushed
½ cup plus 1 tablespoon finely chopped parsley
6 tablespoons freshly squeezed lemon juice
¾ cup extra-virgin olive oil
¾ teaspoon (or more to taste) hot red pepper flakes
Salt to taste
Parsley sprigs for garnish
Nutritional analysis per serving (6 to 8 servings)
2 grams carbs; 172 milligrams cholesterol; 514 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 7975 milligrams sodium; 71 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Drain the salt cod and rinse thoroughly. Put the fish in cold water in a large saucepan and bring to a simmer. Let it simmer for 10 minutes, no more, or it will become tough. Cool to tepid in the water.
- Step 2
Mix together the garlic, parsley and lemon juice. Slowly add the oil, beating with a fork, to form an emulsion. Add the pepper flakes and salt to taste.
- Step 3
To serve, cut the cod into pieces. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.
Private Notes