Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Codfish | 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
- =
- 2 lbs of Codfish
- 6 medium sized firm potatoes
- 3 Cloves of Garlic (finenly minced)
- Salt and peper to taste
- =
Directions
Extra Virgin or Virgin Olive Oil Soak codfish in cold water and let it stand overnight. The next morning, wash and cook the codfish until tender. Remove the bones and tear into shredded pieces into a large serving bowl.
Boil, skin and let the potatoes cool. When cool, dice them, add to the fish and then add the remaining ingredients and toss until everything is coated and moistened with the oil.
Serve warm.