Directions:
- Soak the baccala in cold water for 24 hours to re-hydrate, changing the water 3 times to remove the salt. Drain and rinse under cold water and put into a large pot. Add the milk and enough water to cover by 1-inch. Cook uncovered over medium heat for 45 minutes. Drain and set aside to cool. When fish is cool enough to handle, shred the fish into a bowl, taking care to get all the bones out. Add onion, parsley, and tomatoes. In a separate bowl, whisk together olive oil, vinegar, lime juice, and salt and pepper. Add the dressing to the cod salad, toss and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.41 Kcal (2782 kJ) | ||
| Calories from fat | 204.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.77g | 35% | |
|---|---|---|---|
| Cholesterol | 231.41mg | 77% | |
| Sodium | 10662.06mg | 444% | |
| Potassium | 2467.48mg | 52% | |
| Total Carbs | 9.93g | 3% | |
| Sugars | 6.3g | 25% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 98.48g | 197% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 0.4mg | 2% | |
| Calcium | 361.2mg | 36% | |
| Amount Per 100 g | |||
| Calories | 197.05 Kcal (825 kJ) | ||
| Calories from fat | 60.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.75g | 35% | |
|---|---|---|---|
| Cholesterol | 68.63mg | 77% | |
| Sodium | 3162.17mg | 444% | |
| Potassium | 731.81mg | 52% | |
| Total Carbs | 2.95g | 3% | |
| Sugars | 1.87g | 25% | |
| Dietary Fiber | 0.44g | 6% | |
| Protein | 29.21g | 197% | |
| Vitamin C | 6.3mg | 35% | |
| Iron | 0.1mg | 2% | |
| Calcium | 107.1mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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