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Ingredients
- 200 g de cebolla en cuartos
- 2 dientes de ajo
- 2 - 3 ramitas de perejil fresco (solo las hojas)
- 30 g de almendras crudas sin piel
- 30 g de aceite de oliva
- 30 g de vino blanco
- 100 g de agua
- 2 - 3 pellizcos de hebras de azafrán
- 1 cucharadita de sal
- 1 pellizco de pimienta molida
- 1 hoja de laurel seca
- 6 lomos de bacalao fresco (aprox. 180-200 g c/u)
- 30 g de pan frito
- 1 cucharada de almendras laminadas tostadas
- Nutrition
- per 1 ración
- Calories
- 214 kcal / 894 kJ
- Protein
- 25.02 g
- Fat
- 9.95 g
- Carbohydrates
- 6.03 g
- Fibre
- 1.56 g
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