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Nutrition Facts
Serving Size 112 g
(Approx. 12 Servings)
Amount Per Serving
Calories 270 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 700 mg 29%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 8 g
Vitamin A 6% Iron 4%
Vitamin C 8% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Brandada de Bacalao (Whipped Salt Cod)
Prep Time
2 hours
Cook Time
20 minutes
Total Time
2 h 20 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 Lb Salt cod Bacalao
2 large russet potatoes, about 1 pound, peeled and sliced
3/4 cup(s) heavy cream
4 garlic cloves
6 sprigs fresh thyme
1 lemon, juiced and zested
2 Tbsp chopped parsley
3/4 cup(s) Aldonza Olive oil
1/2 cup(s) creme fraiche, or sour cream
1/2 cup(s) read crumbs, optional
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Instructions

1
Place the cod in a medium saucepan and cover with cold water. Bring to a boil for 15 minutes then drain water. Repeat again, then set aside.
2
Meanwhile, place sliced potatoes in a seperate sauce pan with the heavy cream, garlic and thyme, Gently simmer on medium heat until potatoes are tender. Remove from heat.
3
Add the boiled salt cod to the food processor, puree while slowly drizzling olive oil, the cod should be a smooth paste, transfer to a mixing bowl.
4
Discard the thyme from the potato-cream mixture and transfer to the food processor. Puree until very smooth. Transfer to the bowl with cod, add inthe the parsley , lemon zest and creme fraiche. Whip together until combined, season to taste with salt and pepper then transfer to a baking dish.
5
Top with breadcrumbs, drizzle with additional olive oil and bake in a 400 degree oven until the breadcrumbs are well browned and the sided are bubbly.
6
Serve with crostini or bagel crisps.

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