Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Bacalhau, soaked, flaked, bones and skin removed |
6 \N | Onions, md., peeled, sliced |
1 tablespoon | Butter |
2 ounces | Fresh lard, minced |
1½ pounds | Potatoes, peeled, sliced |
1 \N | Bunch Parsley, fresh |
2 \N | Garlic cloves, slivered |
½ cup | Olive oil |
3 tablespoons | Wine vinegar |
3 tablespoons | Plain flour |
\N \N | Salt and pepper |
Cover the bottom of a earthenware or oven-glass casserole with one third of the sliced onions, flaked cod, lard, butter, S&P, garlic, use just the leaves of parsley, hand ragged, & thickly sliced potatoes; Sprinkle with ⅓ of the vinegar and ⅓ of the flour. Repeat twice, making sure you finish with a potato layer. Add the olive oil, cover, and bake on a moderate oven (350§) for 30 minutes or until potatoes are done, basting often with its own juices.