Miriam's creamy codfish jan 97
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Salt codfish |
| 3 | larges | Onions; very finely sliced (up to 4) |
| 1½ | pounds | Finely sliced potatoes |
| 1 | cup | Milk |
| 1 | cup | Heavy cream or fresh cream |
| 2 | tablespoons | Flour |
| 3 | tablespoons | Oil |
| ¼ | cup | Olive oil |
| Salt and pepper; to taste | ||
| 1 | pinch | Nutmeg |
| cup | Canola oil | |
| ½ | cup | Grated or processed stale bread |
| ½ | cup | Chopped parsley |
| 2 | tablespoons | Finely chopped almonds or walnuts; optional |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried rosemary; crushed |
| 2 | Hard boiled eggs; finely chopped | |
| Salt and pepper; to taste | ||
| Olive oil | ||
Directions
TOPPING
1. soak codfish for 24 hours, changing the water twice 2. Drain fish and squeeze out all the water.
3.Cut cod into bite size pieces.
4. Heat ¼ cup oil with 1 tbs olive oil and add the potatoes, season with salt and pepper. Cook potatoes in this oil until almost golden. Add ¼ cup water and continue cooking until water has evaporated. Set aside 5. Cook the onions in 3 tbs olive oil until translucent. Add the codfish and cook until all the liquid has evaporated.
6. Add the flour and stir for 2 minutes. Off the heat, add the milk and cream stirring vigorously not to form lumps. Season with salt ( if needed), pepper and nutmeg
7. Oil a baking dish and spread a layer of the reserved potatoes.
8. Top with the creamed cod mixture 9. Set aside while you prepare the following: 10. Stir together all the ingredients for the topping but the olive oil.
Add the olive oil until you get a moist mixture.
11. Top the cream with the above mixture.
12. Bake at 350 for 35 minutes or until bubbly.
NOTES : This dish may be prepared up to 24 hrs ahead and baked before serving.
Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #950 by Leon & Miriam Posvolsky <miriamp@...> on Dec 09, 1997