Salted Cod Rissoto
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 d. 45 min.
Ready in
Calories:
1186
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,186 cal. | (56 %) | ||
| Protein | 167 g | (170 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 82.4 μg | (137 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 3,539 mg | (88 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 1,056 μg | (528 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 1,150 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups Stockfish
- 2.333 cups Cauliflower
- 1 Leek (finely sliced)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps olive oil
- 1 Tomato (grated)
- ground Saffron
- 1 ½ cups Paella rice
- 4 cups chicken stock
Preparation steps
1.
Soak the stockfish for around 48 hours changing the water at least 6 times. Rinse, pat dry and chop.
2.
Fry the cauliflower, leek and garlic in hot oil and fry for 2-3 minutes. Add the tomato, fish, a pinch of saffron and the rice. Mix well and add the stock. Season with salt and ground black pepper but do not stir anymore.
3.
Half close with a lid and simmer until the rice is cooked and a brown crust has formed on the bottom of the pan. If necessary, reduce the temperature during cooking. Season to taste and serve.
