The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Salt Cod and Cabbage, Minas Gerais Style (Bacalhau a Mineira)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound salt cod 3 tablespoons olive oil 1 onion, finely chopped
1 clove garlic, crushed 1 sweet red pepper, seeded and chopped, or 1 green pepper 3 medium tomatoes, peeled and chopped
1/4 cup chopped parsley 1/2 cup dry white wine freshly ground pepper
1 pound (5 cups) shredded cabbage salt



1 Soak the cod in cold water to cover for 12 hours or more, changing the water frequently. Drain the fish and remove and skin and bones. Pat the fish dry with paper towels and cut it into 2-inch pieces. Heat the oil in a large skillet and saute the onion, garlic, pepper, tomatoes, and parsley for 5 minutes, stirring occasionally. Add the fish, wine, pepper to taste, and cabbage. Stir to mix and simmer, partially covered, until the cabbage is tender and the fish flakes easily when tested with a fork, about 15 minutes. Season with salt, if necessary.

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