Codfish au gratin (puerto rican)

Yield: 1 Servings

Measure Ingredient
1 pounds Bacalao; preferably boned
3 tablespoons Butter
1 large Onion; chopped
1 tablespoon Flour
1 \N Garlic clove; crushed
2 teaspoons Tomato paste
1 \N Bay leaf
½ cup Dry white wine
1 cup Water
1 tablespoon Lemon juice
2 tablespoons Sliced olives
1 tablespoon Fresh parsley; chopped
2 tablespoons Sliced mushrooms
\N \N Salt and fresh ground pepper to taste
2 tablespoons Parmesan cheese; grated
1 medium Potato; peeled, cooked, and slightly mashed

soak fish in water to cover at least 4 hours. remove any skin and bones, and flake with a fork. butter a 2 quart casserole with 1 T of butter and cover bottom with cod.

heat remaining 2 T butter in a saucepan over med heat, add onion, and saute til brown. stir in flour and garlic, mixing well. add tomato paste, bay leaf, wine, water, and lemon juice. reduce the heat and cook, stirring until the mixture thickens. add olives, parsley, and mushrooms, then taste for salt and pepper. stir and cook 3 min. remove sauce from the heat and pour over fish in the casserole. sprinkle with cheese and line corners of casserole with the potato.

bake in preheated oven 350 degrees for 35 minutes or until the top is golden brown. serve with green salad.

4-6 servings

Posted to MM-Recipes Digest by Colleen <dharmaa@...> on Nov 29, 1998, converted by MM_Buster v2.0l.

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