Bacalhau 'a bruxa de valpassos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Bacalhau, soaked, flaked, bones and skin removed |
| 6 | Onions, md., peeled, sliced | |
| 1 | tablespoon | Butter |
| 2 | ounces | Fresh lard, minced |
| 1½ | pounds | Potatoes, peeled, sliced |
| 1 | Bunch Parsley, fresh | |
| 2 | Garlic cloves, slivered | |
| ½ | cup | Olive oil |
| 3 | tablespoons | Wine vinegar |
| 3 | tablespoons | Plain flour |
| Salt and pepper | ||
Directions
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.