Casserole of Salt Cod & Potatoes
Yield
6 servingsPrep
40 minCook
60 minReady
25 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salt cod (bacalhau)
dried |
* |
| 6 | cups |
water
boiling |
|
| 1 | tablespoon |
butter, unsalted
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
spanish onions
large, peeled and sliced thin |
|
| 2 | pounds |
new potatoes
or long white potatoes, boiled until tender, peeled and sliced thin |
|
| ⅓ | cup |
parsley leaves
minced |
|
| ¼ | cup |
black pepper
ground |
*
|
| garnish | |||
| 1 | each |
eggs
hard-cooked, shelled, cut in thin wedges |
|
| 12 | each |
black olives
oil-cured, unpitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salt cod (bacalhau)
dried |
* |
| 1.4 | l |
water
boiling |
|
| 15 | ml |
butter, unsalted
|
|
| 45 | ml |
olive oil
|
|
| 1 | each |
spanish onions
large, peeled and sliced thin |
|
| 907.2 | g |
new potatoes
or long white potatoes, boiled until tender, peeled and sliced thin |
|
| 79 | ml |
parsley leaves
minced |
|
| 59 | ml |
black pepper
ground |
*
|
| garnish | |||
| 1 | each |
eggs
hard-cooked, shelled, cut in thin wedges |
|
| 12 | each |
black olives
oil-cured, unpitted |
*
|
Directions
Soak the cod in the refrigerator for 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 350℉ (180℃).
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 ⅓ of the onion, ½ 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.
