Vigilia stew with cod
Allergens:
Ingredients for 5 portions
Calculate portions
Chickpeas
0.5 kg
Frozen spinach
0.3 kg
Eggs
3.0 ud
Garlic, bulb
1.0 ud
Extra virgin olive oil
0.025 l
Glazed cod
0.875 kg
Table salt
2.5 g
Elaboration
- If necessary, put the cod in water.
- Soak the chickpeas in water the day before.
- For the vegetables:
- Peel the carrots and cut them in half-moons.
- Peel the potato and chop.
- Peel the garlic.
Method
- Cook the chickpeas (previously drained and washed with cold water) in boiling water with the carrots.
- After boiling, add the chopped potato.
- Boil the spinach and the eggs.
- Coat the garlic with virgin olive oil, mash it with the egg yolk and a drizzle of the confitted oil. Chop the egg white in brunoise.
- Mix all the ingredients (the chickpeas, the mash and the spinach), add salt and bring to the boil until it thickens.
- The cod can be cooked with the heat of the stew or steamed (adding to the stew the juices it makes).
Nutritional information (1 portion)
Energy
606.98
kcal
Carbohydrates
70.7
g
Proteins
50.92
g
Lipids
19.61
g
Fiber
18.73
g
Saturates
1.9
g
Monounsaturated fatty acids
7.0
g
Polyunsaturated fatty acids
3.46
g
Cholesterol
137.81
mg
Calcium
240.76
mg
Iron
10.35
mg
Zinc
1.83
mg
Vitamin A
984.01
ug
Vitamin C
32.65
g
Folic acid
291.52
ug
Salt (Sodium)
333.16
mg
Sugars
7.18
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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