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Cod Salad


Marinate the cod (broken into small pieces) in the olive oil with the thinly-sliced onion and peppers for 1 hour. Cover each dish with a layer of tomato slices then top with the cod, followed by the onion first, then the red and green peppers.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Cod salad. Photo by: Toya Legido/©ICEX.


Decorate with chopped black olives and dress with the oil from the marinade.

Nutritional Facts

Energy (kcal): 186
Energy (kJ): 778
Protein (g): 15.2
Fat (g): 9.7
Carbohydrates (g): 9.9
Iron (mg): 2.1
Vitamin A (g): 0.4
Vitamin E (mg): 115.5



 Information provided by: The Spanish Nutrition Foundation (FEN)

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