Home-style fresh-cod à Brás
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
A home-style à Brás using fresh cod, thin potato strips, onions and eggs; 4 servings.
4 servingsFinal yield 1,500 g
Ingredients
- 600 gFish, cod, Atlantic, raw
- 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
- 300 gEgg, whole, raw, fresh
- 180 gOnions, raw
- 50 gOil, olive, salad or cooking
- 5 gSalt, table
Method
- Pat the fresh cod dry, cut potatoes into 3 mm sticks and beat the eggs.
- Fry potatoes in batches in 100 g oil for 8 minutes at 175 °C until golden and drain them. Fry the onion in the pan for 5 minutes, add cod and turn it for 5 minutes until opaque and ready to flake with two forks.
- Stir in potatoes and egg and cook, stirring, for 3 minutes at 75 °C until creamy; the egg must be set.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,909 kcal
- Protein
- 159.4 g
- Fat
- 83.2 g
- Total carbohydrate (by difference)
- 127.4 g
- Total dietary fibre (USDA)
- 10.9 g
- Saturated fatty acids
- 17.3 g
- Sodium
- 2,726.1 mg
- Salt (sodium × 2.5)
- 6.8 g
Per serving
- Energy
- 477.3 kcal
- Protein
- 39.8 g
- Fat
- 20.8 g
- Total carbohydrate (by difference)
- 31.8 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 4.3 g
- Sodium
- 681.5 mg
- Salt (sodium × 2.5)
- 1.7 g
Per 100 g of finished food
- Energy
- 127.3 kcal
- Protein
- 10.6 g
- Fat
- 5.5 g
- Total carbohydrate (by difference)
- 8.5 g
- Total dietary fibre (USDA)
- 0.72 g
- Saturated fatty acids
- 1.2 g
- Sodium
- 181.7 mg
- Salt (sodium × 2.5)
- 0.45 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Fish
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal