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CATEGORY CUISINE TAG YIELD
Fruits, Seafood, Dairy Spanish 4 Servings

INGREDIENTS

1 1/2 lb Dried salt cod, Bacalhau
1/2 Yellow onion, sliced
2 Bay leaves
6 Red or white rose potatoes
1/3 c Plus 2 tablespoons fruity
Spanish olive
Oil
4 Onions, cut crosswise into
1/8 inch slices and
separated into rings
6 Cloves garlic, minced
1 c Dry white wine
2 c Fish stock or clam juice
1 1/2 c Heavy cream
24 Oilcured black olives
pitted and coarsely
chopped
1/4 c Grated Gruyere cheese
1/4 c Fresh bread crumbs
1/2 t Freshly ground black pepper
2 T Ons, parsley finely chopped

INSTRUCTIONS

To prepare the salt cod: Rinse the cod well and then immerse it in a
container of cold water (cut into chunks, if necessary, to fit).
Refrigerate, changing the soaking water 2 or 3 times, until softened
(12 to 24 hours, depending on how stiff it was to begin with). Drain
the cod, place it in a large saucepan with the onion and the bay
leaves, and cover with cold water. Bring just to a boil, reduce the
heat to very low, and cover (taste the water at this stage and, if it
seems excessively salty, then drain, cover again with fresh cold
water, and bring to a boil). Simmer very gently until the fish is
opaque and plumped, and falls apart into heavy flakes when prodded,
about 20 minutes.  Drain, pat dry, and remove the bones and skin, if
necessary. Separate  into large flakes and use right away, or
refrigerate for up to 2 days  before continuing with the recipe.  In a
large saucepan of lightly salted boiling water, cook the potatoes
whole for about 20 minutes, or until they are tender but not falling
apart. Drain and, when cool enough to handle, peel and cut into 1/4
inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil
over medium heat. Add the onion rings and, stirring frequently, cook
until they are softened and translucent but not browned, about 8
minutes. Stir in the garlic and remove from the heat.  Preheat the oven
to 275 degrees F. In a heavy saucepan, reduce the  wine by half over
medium high heat. Add the fish stock and again  reduce by half, then
add the cream and reduce by 1/3, so that you  have about 2 cups liquid
remaining.  Pour this liquid into an earthenware or ceramic casserole
about 8  inches in diameter with 4 inch sides. Spread half of the
potatoes in  the bottom of the casserole, cover them with half of the
cod and half  of the onions, using a slotted spoon to transfer the
onions. Scatter  half of the olives over the first layer. Repeat the
layer with the  remaining potatoes, cod, onions, and olives.  In a
small bowl, toss the cheese, bread crumbs, black pepper, and the
remaining 2 tablespoons olive oil together, then distribute this
mixture evenly over the casserole. Bake for 25 to 30 minutes, or  until
the top is golden and crisp. If desired, run the dish under a  hot
broiler briefly to crisp the topping even more. Scatter the  parsley
over the top and serve directly from the casserole.  Yield: 6 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved  Notes: Too
Hot Tamales  Per serving: 399 Calories; 33g Fat (81% calories from
fat); 4g  Protein; 14g Carbohydrate; 122mg Cholesterol; 602mg Sodium
Posted to MC-Recipe Digest V1 #771 by leah@escape.com (Leah Mainzer)
on Sep 4, 1997

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“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 204
Total Fat: 23.2g
Cholesterol: 68.8mg
Sodium: 274.4mg
Potassium: 442.8mg
Carbohydrates: 22.3g
Fiber: 4.4g
Sugar: 6g
Protein: 7.6g


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