Casserole of salt cod and potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried salt cod |
| 6 | cups | Boiling water |
| 1 | tablespoon | Unsalted butter |
| 3 | tablespoons | Olive oil |
| 1 | large | Spanish onion -- peeled and |
| Sliced thin | ||
| 2 | pounds | Calif. long white potatoes |
| Or new potatoes, | ||
| Until tender -- then | ||
| And sliced thin | ||
| ⅓ | cup | Minced parsley |
| ¼ | cup | Freshly ground black pepper |
| 1 | large | Egg, hard-cooked -- shelled |
| Cut in thin wedges | ||
| 12 | mediums | Oil-cured black olives -- |
| (unpitted) | ||
Directions
GARNISH
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 co 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 JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :