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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. codfish (salted, salt cod)
- 1 Tbsp. olive oil
- 1 1/4 cups yellow onion (1/2 large, thinly sliced)
- 3/4 cup green bell pepper (1 small, chopped)
- 3 cloves garlic (minced)
- 1 1/2 Tbsp. base (recao herb, homemade or store-bought)
- 8 oz. tomato sauce
- 1 bay leaf (large)
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. ground black pepper
- 2 cups Yukon Gold potatoes (about 3 small, quartered then cut into 1/4-inch thick slices)
- 4 cups cooked white rice
- 1 avocado
- 7,272 stew
- 26 cod
- 38,891 potatoes ( New England Cioppino 18.00 14.00 4.00 0.00 0.00 0.00 0.00 , Fish Stew,Dinner)
- 10,249 cod ( Baked, with Ritz Cracker Topping 17.75 14.00 2.00 0.75 1.00 0.00 0.00 Cod,Fish Dinner 1-Pot Lent)
- 1,968 cod (with Tomato and Orange 17.75 14.00 2.00 0.75 1.00 0.00 0.00 Cod,Fish Dinner 1-Pot Lent)
- 122,607 fish cakes (with Tarragon Mayo 17.50 14.00 2.00 1.50 0.00 0.00 0.00 Cod,Fish Dinner Make-ahead,Freezer-friendly)
- 13,756 cod (Poached in Court Bouillon 17.00 14.00 2.00 0.00 1.00 0.00 0.00 Cod,Fish Dinner Lent)
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