Shallow-Fried Supreme of Salt Cod Florentine Style
Ingredients
- 2.6 lb salt cod
- flour
- 2 1/2 floz olive oil
- 3 1/2 oz chopped shallots or onion
- 3 chopped cloves of garlic
- 1 crumpled bayleaf
- 1/4 tsp powdered thyme
- 1 lb tomato concassee
- seasoning
- chopped basil
Instructions
- Soak 1.25 kg salt cod in water for 12 hours, then drain, remove the skin and cut on the slant into 100 g supremes.
- Pass through flour and golden shallow fry in 75 ml olive oil; remove and retain.
- In the same pan, lightly fry 100 g chopped shallots or onion, 3 chopped cloves of garlic, 1 crumpled bayleaf and 1/4 tsp powdered thyme; add 450 g tomato concassee and seasoning.
- Simmer for 5 minutes, then replace the fish and cook for a few more minutes; serve sprinkled with chopped basil.
Calories: 453 kcal
Carbohydrates: 11 g
Protein: 76 g
Fat: 10g
Saturated Fat: 2 g
Cholesterol: 179 mg
Sodium: 8647 mg
Potassium: 2217 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 860 IU
Vitamin C: 15 mg
Calcium: 211 mg
Iron: 4 mg