Casserole Of Salt Cod & Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried salt cod,
6 cup: Boiling water,
1 tbsp: Unsalted butter,
3 tbsp: Olive oil,
1 large: Spanish onion peeled and sliced thin,
2 lbs: Calif. long white potatoes or new potatoes, boiled until tender, then peeled and sliced thin
1/3 cup: Minced parsley,
1/4 cup: Freshly ground black pepper,
GARNISH
1 large: Egg, hard-cooked, shelled and cut in thin wedges
12 medium: Oil-cured black olives, unpitted
Directions:
SOAK THE COD in the refrigerator 24 hours in several changes of cold
water. Drain, rinse, and drain well again. Place the cod in a large
heavy saucepan, pour in the boiling water, set over moderate heat,
cover and simmer 10-to-12 minutes--just until the cod flakes at the
touch of a fork. Drain and rinse well, then flake the cod, removing
any bits of skin or bone. Preheat the oven to 350F. In a large heavy
skillet set over moderate heat, warm the butter and 1 tablespoon of
the oil 1 minute. Add the onion, separating the slices into rings,
and stir-fry 8-to-10 minutes until limp and golden; do not brown.
Remove the onion from the skillet and set aside. Add the remaining
oil to the skillet, dump in the potatoes and stir-fry about 5 minutes
until golden. Layer half the potatoes in a well-buttered 2-quart
casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another
scattering of the parsley and pepper. Repeat the layering, ending
with onion rings on top. Sprinkle with the remaining pepper and all
but 1 tablespoon of the parsley. Bake the casserole, uncovered, for
35-to-40 minutes or until touched with brown. Garnish with wedges of
hard-cooked egg and the olives, placed artfully on top of the
casserole, plus a final light scattering of minced parsley.
Source from luhu.jp
water. Drain, rinse, and drain well again. Place the cod in a large
heavy saucepan, pour in the boiling water, set over moderate heat,
cover and simmer 10-to-12 minutes--just until the cod flakes at the
touch of a fork. Drain and rinse well, then flake the cod, removing
any bits of skin or bone. Preheat the oven to 350F. In a large heavy
skillet set over moderate heat, warm the butter and 1 tablespoon of
the oil 1 minute. Add the onion, separating the slices into rings,
and stir-fry 8-to-10 minutes until limp and golden; do not brown.
Remove the onion from the skillet and set aside. Add the remaining
oil to the skillet, dump in the potatoes and stir-fry about 5 minutes
until golden. Layer half the potatoes in a well-buttered 2-quart
casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another
scattering of the parsley and pepper. Repeat the layering, ending
with onion rings on top. Sprinkle with the remaining pepper and all
but 1 tablespoon of the parsley. Bake the casserole, uncovered, for
35-to-40 minutes or until touched with brown. Garnish with wedges of
hard-cooked egg and the olives, placed artfully on top of the
casserole, plus a final light scattering of minced parsley.
Source from luhu.jp