Seafood Potato, Onion, and Salt Cod Casserole

posted by Pat T 02-10-100 6:32 AM

Potato, Onion, and Salt Cod Casserole (Bacalhau a Gomes de Sa)

1 lb. (500 g) dried salt cod
6 cups (1.5 L) boiling water
2 lbs. (1 Kg) small white or new potatoes
2 to 4 Tbs. (30 - 60 ml) olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup (125 ml) chopped fresh parsley
Freshly ground pepper to taste

For garnish:
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.

Preheat oven to 350 F.

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 (5 mm) 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 (2 L) 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 350F (180C) 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.

Bon appetit from the Chef and staff at World Wide Recipes.

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