Miriam's creamy codfish jan 97

Yield: 6 Servings

Measure 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
\N \N Salt and pepper; to taste
1 pinch Nutmeg
\N 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 \N Hard boiled eggs; finely chopped
\N \N Salt and pepper; to taste
\N \N Olive oil

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

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