Potato, Onion And Salt Cod casserole
Potato, Onion and Salt Cod Casserole (Bacalhau a Gomes de Sa -
Portugal)
1 pound dried salt cod
6 cups boiling water
2 pounds small white or new potatoes
2 to 4 tablespoons olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup chopped fresh parsley
Freshly-ground pepper, to taste
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley
Soak the cod in water overnight in the refrigerator, changing
the water several times.
Drain and rinse well.
Place the cod in a
large saucepan and add the boiling water.
Simmer over moderate heat
for 10 to 15 minutes, until the cod flakes easily.
Drain and rinse
well, and flake into small pieces, removing any bones and bits of
skin.
Boil the potatoes until tender but firm, drain, and allow to
cool.
Peel and slice the potatoes into 1/4 inch slices.
Heat 2
tablespoons of the olive oil in a large, heavy skillet over
moderate heat.
Add the onion and garlic and cook for 5 minutes,
stirring frequently, until tender but not brown.
Remove the onions and garlic from the skillet and set aside.
Add the sliced potatoes to the skillet, along with more olive
oil if necessary, and cook for 5 minutes, stirring frequently,
until golden brown.
Layer half the potatoes in a well greased 2-quart casserole or
gratin dish.
Sprinkle with parsley and pepper, add one third of the
onion mixture, and half the cod.
Repeat, ending with a layer of the
onion mixture.
Bake in a preheated 350 degrees F oven for 30 to 40
minutes, until hot and lightly browned.
Arrange the egg wedges and olives attractively on top, and
sprinkle with a little chopped parsley.
Serves 4 to 6.