Cod-Potato Casserole
Yield
6 servingsPrep
10 minCook
2 hrsReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salt cod (bacalhau)
|
* |
| 1 | cup |
onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 10 ½ | ounces |
tomato purée (passata)
|
|
| 1 | cup |
chicken broth
|
|
| ¼ | cup |
parsley leaves
snipped |
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | medium |
potatoes
peeled, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salt cod (bacalhau)
|
* |
| 237 | ml |
onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 303.5 | ml/g |
tomato purée (passata)
|
|
| 237 | ml |
chicken broth
|
|
| 59 | ml |
parsley leaves
snipped |
|
| 0.6 | ml |
black pepper
|
|
| 3 | medium |
potatoes
peeled, sliced |
|
Directions
Soak cod in water overnight, change water 3 or 4 times.
Rinse.
In saucepan, cover cod with cold water, bring to boil.
Reduce heat, simmer, covered 20 minutes or until fish flakes.
Drain.
Meanwhile in another pan cook onion in oil until tender but not brown.
Stir in tomato, broth, parsley and pepper.
Simmer uncovered 15 minutes.
Flake drained cod, gently stir into tomato mixture along with potatoes.
Pour into ungreased 1½ quart casserole, bake covered for 1¼ to 1½ hours at 350℉ (180℃).
Stir once or twice.
