Side Pannel
Casserole of Salt Cod and Potatoes
Casserole of Salt Cod and Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Fish
Ingredients List
- 1 lb Dried salt cod
- 6 c Boiling water
- 1 tb Unsalted butter
- 3 tb Olive oil
- 1 lg Spanish onion
- - peeled and sliced thin
- 2 lb Calif. long white potatoes
- -or new potatoes,
- -boiled until tender, then
- -peeled and sliced thin
- 1/3 c Minced parsley
- 1/4 c Freshly ground black pepper
Directions
GARNISH
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges
12 md Oil-cured black olives
- (unpitted)
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 minutesjust 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.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges
12 md Oil-cured black olives
- (unpitted)
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 minutesjust 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.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
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