Casserole of Salt Cod & Potatoes

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.