Casserole Of Salt Cod And 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,
Until tender, then
And sliced thin,
1/3 cup: Minced parsley,
1/4 cup: Freshly ground black pepper,
GARNISH
1 large: Egg, hard-cooked, shelled
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 co 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
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
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 co 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
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp