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Recipe Name: Arroz De Bacalhau Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fish Comments:
Preparation Time:
Number of Servings: 4

1 Onion
peeled and thinly sliced
4 Tablespoon(s) Olive oil
1 Steak dried salt cod
1 Ripe tomato, or dbl. amt.
peeled cored
and very coarsely chopped
Salt and pepper to taste
1 2/3 Cup(s) Short-grain rice
Short-grain rice adds the perfect texture to this traditional dish
from northern Portugal. The salt cod may eliminate the need for
additional salt. BROWN THE ONION in the olive oil in a large heavy
saucepan over moderate heat. Meanwhile, shred the cod, remove the skin
and bones and wash but do not soak. Add the cod to the onion, cover
and simmer for about 10 minutes. Add the tomatoes and leave to cook
20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain
the rice. Add 3 1/3 cups water to the pan (add twice as much water as
there is rice), season to taste with salt and pepper. When the water
boils, add the rice and continue to cook on low heat until the rice is
done--probably 25-to-30 minutes. Cover the kettle for the last half of
cooking. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 415
Calories From Fat: 140
Total Fat: 16g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 44.8mg
Carbohydrates: 69.5g
Fiber: 5.5g
Sugar: 1.3g
Protein: 5.3g

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