Main courses · Fish & seafood
Salt Cod with Spinach and Chickpeas
For homemade salt cod: Place 200 g table salt in a baking dish and place cod on top, skin-side down. Cover cod with remaining 300 g table salt then cover dish tightly with cling film. Refrigerate for 24-48 hours. After this time, wash all the salt off. Cod can be used immediately but will taste quite salty. Alternatively, soak in water for 12 hours before using.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 8 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- cornbread
- 200 g
- olive oil
- 220 g
- garlic
- 3 cloves
- onions
- 150 g
- salt cod, presoaked, desalted and shredded
- 500 g
- frozen spinach
- 500 g
- fine sea salt
- 0.5 tsp
- ground black pepper
- 1 pinches
- tinned chickpeas
- 800 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 20 g
- Energy
- 1,794.9 kJ
- Calories
- 429 kcal
- Fat
- 30 g
- Carbohydrates
- 20 g
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