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  Recipe Home » SeaFoods » Casserole Of Salt Cod & Potatoes
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  Casserole Of Salt Cod & Potatoes
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 215
Ingredients:
1 lb Dried salt cod
6 cup Boiling water
1 tbsp Unsalted butter
3 tbsp Olive oil
1 large 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 cup Minced parsley
1/4 cup Freshly ground black pepper

MMMMMGARNISH

1 large Egg, hard-cooked, shelled and cut in thin wedges
12 medium Oil-cured black olives (unpitted)
Instructions:
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 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.
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