Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Codfish | not in our table | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Vodka | 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
- One pound of fresh codfish filets (ideally) or canned or salted codfish. If you must use salted codfish, boil in a pint of water for one or two minutes, drain, add fresh water and repeat, boiling and rinsing until the fish is rid of salt taste to your personal satisfaction. With a fork, tear the cod
- 1/2 cup olive oil (preferably) or your favorite cooking oil
- A teaspoon of butter or margarine
- 1/2 cup tomato sauce
- 1/2 cup medium sized olives, stuffed with peppers or onions, or your favorite olives
- 1 tablespoonful of capers
- One tablespoonful of ground garlic
- Two large red, ripe peppers, sliced lengthwise
- One pound of cooking potatoes. To enhance the appearance of your dish, select neatly oval-shaped potatoes; slice them on their sides to make almost-round pieces, each about as thick as your index finger.
- 1/3 cup of raisins. This is a key ingredient in the aroma and the taste. Modify at your discretion.
- One ounce of grain vodka (optional)
Directions
Lightly sautée the onions, garlic, and peppers on a few drops of oil mixed with butter or margarine. Add the vodka. Add the tomato sauce. Add the raisins and capers. Blend the codfish in to produce a fairly uniform paste.
Follow a style similar to preparing lasagna. Line your vessel with a small amount of oil. Place alternate layers of sliced potatoes and the blended paste. Pour the remaining oil to cover the whole surface.
Cook over low flame for about thirty minutes. If using the oven, make sure it is preheated to 250 degrees and bake for 20 minutes.Cook over low flame for about thirty minutes. If using the oven, make sure it is preheated to 250 degrees and bake for 20 minutes.
Serve on your favorite pasta, cooked as plainly as possible, or on white rice , and your favorite fresh salad.
Serve with white wine for a romantic Spanish dinner.
Category:Puerto Rican Recipes
Category:Puerto Rican Meat Dishes