Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1168
Calories
42g
Protein
29g
Fat
178g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Phyllo Dough | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds boneless, skinless salt cod (bacalao), rinsed well and cut into 4 or 5 large pieces
- 1/4 cup olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 ripe tomatoes, peeled and finely chopped
- 1 cup tomato purée
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh marjoram or oregano
- 1 packed teaspoon finely grated orange zest (from 1 orange)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Table salt and freshly ground black pepper
- 5 cups all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup olive oil, plus more for brushing the baking dish and phyllo dough
- 1 teaspoon table salt
- 1 to 1 1/2 cups lukewarm water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes