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Ensopado de Cebola com Bacalhau (Onion and Cod Stew)

A recipe from Portugal.

🇵🇹 PortugallunchdinnertraditionalonePotstewseafoodhighProteincomfortFood
Ensopado de Cebola com Bacalhau (Onion and Cod Stew)

Nutrition (per serving)

380Calories
36 gProtein
22 gCarbs
16 gFat
8 gSugar
1250 mgSalt

Ingredients

  • 600 g Desalted cod (cut in large pieces)
  • 1 kg Onions (thickly sliced)
  • 100 ml Olive oil
  • 6 Garlic cloves (whole)
  • 2 Bay leaves
  • 150 ml White wine
  • small bunch Fresh parsley

Method

  1. In a wide pot heat olive oil. Add sliced onions and whole garlic cloves. Cook on medium-low, stirring occasionally, 20-25 minutes until onions are very soft and golden (do not burn).
  2. Add bay leaves, white wine and cod pieces. Gently stir to combine. Cover and simmer very low 20-25 minutes, shaking pot occasionally so onions do not stick.
  3. Cod should flake easily and onions will have melted into a rich sauce. Finish with chopped parsley. Serve from the pot with boiled potatoes or bread.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.