Casserole Of Salt Cod and Potatoes

Course : Seafoods
Serves: 6
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1 pound dried salt cod
6 cups boiling water
1 tablespoon unsalted butter
3 tablespoons olive oil
1 large Spanish onion -- peeled and sliced thinly
2 pounds white potatoes -- or new potatoes,
1/3 cup minced parsley
1/4 cup freshly ground black pepper
1 large egg -- hard-cooked, shelled cut in thin wedges
12 medium oil-cured black olives -- (unpitted)

Preparation / Directions:

Cook the potatoes until tender and then slice thinly. 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. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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