Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana) recipes

Salt Cod with Tomatoes and Capers (Baccalà alla Vesuviana) recipes
9 Ingredients
  • 2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
  • 2 tablespoons salt-packed capers*
  • 7 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced (about 1 1/2 cups)
  • 4 1/2 teaspoons red pepper flakes
  • 1 (28-ounce) can whole San Marzano tomatoes in juice
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1/4 cup plus 1 tablespoon fresh mint, coarsely chopped
Nutrition
623
31% daily value
6 servings
                                       
                                            high-​protein, low-​carb, dairy-​free, gluten-​free
     

Fat

31% 20

Saturated

15% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

3% 10

Carbs (net)

- 7

Fiber

12% 3

Sugars

- 5

Sugars, added

- 0

Protein

194% 97

Cholesterol

77% 230

Sodium

446% 10704

Calcium

28% 280

Magnesium

54% 226

Potassium

56% 2635

Iron

29% 5

Zinc

26% 3

Phosphorus

212% 1487

Vitamin A

19% 168

Vitamin C

35% 31

Thiamin (B1)

40% 0

Riboflavin (B2)

33% 0

Niacin (B3)

77% 12

Vitamin B6

115% 1

Folate equivalent (total)

19% 75

Folate (food)

- 75

Folic acid

- 0

Vitamin B12

630% 15

Vitamin D

40% 6

Vitamin E

51% 8

Vitamin K

53% 63
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