Low dialysate sodium and 48-h ambulatory blood pressure in patients with intradialytic hypertension: a randomized crossover study

Home | Recipes | Codfish Vicenza-Style

Codfish Vicenza-Style

Medium, 1 hour and 20 minutes

Codfish Vicenza-Style

Level: Medium

Preparation time: 20 minutes

Cooking time: 1 hour

Yields: 5 servings – 80g of codfish each

Country: Italy

Author

Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org

This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.

The image is indicative; actual ingredients may vary.

Preparation

  1. Finely chop the onion and put it in a pan with a drizzle of oil over low heat.
  2. Add the cleaned and desalted anchovies.
  3. Add the finely chopped parsley.
  4. Roughly cut the stockfish after removing the thorns. – If you use salt cod you must take into account that it must be desalted at least from the previous day, changing water several times.
  5. Pass the pieces of stockfish into the flour and then pour them into the pan with the onion, always keeping the heat low for about 2 minutes.
  6. Add the milk and a knob of butter and cook for about an hour.
  7. When cooked, sprinkle with Parmesan cheese and pepper as required.

Ingredients

  • 400 g salt cod (possible to use air-dried codfish or stock fish) *
  • 25 g parsley
  • 100 g onion (1 unit)
  • 250 ml protein-free milk
  • 10 g anchovies (2 units)
  • 15 g Parmigiano Reggiano cheese
  • 10 g butter (1 knob)
  • 30 g flour or FLAVIS low-protein bread mix
  • 10 g extra virgin olive oil (2 tablespoons)
NUTRITIONAL FACTSPer serving with
Flavis flour
Per servings with
regular flour
Energy (Kcal)195193
Carbohydrate (g)6,96,2
Lipids (g)6,55,5
Protein (g)2626
Phosphate (mg)192195
Potassium (mg)460466
Sodium (mg)*
*Added salt not included in the nutritional facts because amounts may vary.
1103511035

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