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Codfish Stew - {Baccala In Bianco}

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, C, D, E, P
MineralsSelenium, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 1 cup 62g / 2 1/5oz White onion - thinly sliced (large)

  3. 1/2 cup 46g / 1.6oz Minced Italian parsley

  4. 4 cups 948ml Potatoes - peeled, and (large)

  5. 3 cups 711ml Hot water

  6. 3 lbs 1362g / 48oz Fresh cod fillets - cut into chunks

  7. With skin attached

  8. 1/4 cup 59ml Pine nuts

  9. 1/4 cup 40g / 1.4oz Raisins

  10. Fine salt - to taste

  11. Grinding of coarse black pepper

Instructions Jump to Ingredients ↑

  1. In a soup pot heat the olive oil, stir in the onions, and cook over medium heat until they are wilted down but not browned. Stir in the parsley and potatoes and cook, stirring occasionally, until the onions are golden brown.

  2. Add the water and stir the ingredients. Place the codfish chunks on top of the mixture and sprinkle on the pine nuts and raisins. Cover the pot and allow to cook for 15 minutes.

  3. Uncover the pot, stir the ingredients carefully, and season to taste with salt and pepper.

  4. Ladle the fish into soup bowls and serve immediately.

  5. This recipe yields 4 to 6 servings.

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