Salted Cod Gratin with Egg
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 d. 1 hr 10 min.
Ready in
Calories:
940
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 940 cal. | (45 %) | ||
| Protein | 155 g | (158 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 11.8 μg | (59 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.4 mg | (295 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 35.1 μg | (78 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 3,602 mg | (90 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 1,058 μg | (529 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 892 mg | |||
| Cholesterol | 488 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Soak the stockfish for 48 hours, changing the water at least 6 times. Rinse, pat dry and chop.
2.
Cook the potatoes in boiling salted water for around 20 minutes until tender.
3.
Fry the peppers, onions and garlic in hot oil for 5 minutes, stirring continuously. Add the tomatoes, saffron and a little water. Season with a little salt, paprika and ground black pepper and simmer for around 5 minutes. Stir in the fish and the potatoes and cook for another 5 minutes. Season to taste.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
5.
Transfer the mixture to a baking dish and crack the eggs on top. Crumbled the bread over the bake and cook for around 10 minutes. Serve garnished with parsley.
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