| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Salt cod |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
md |
Spanish onion; in 1/4" dice |
| 2 |
|
Cloves garlic; thinly sliced |
| 2 |
lg |
Russet potatoes |
| 3 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 |
c |
Heavy cream |
| 4 |
tb |
Parmesan cheese; freshly grated |
| 6 |
tb |
Chopped chives |
| 1 |
|
Loaf crusty french bread; cut into 1 inch slices and toasted |
INSTRUCTIONS
Salt cod must be soaked in cold water changed daily for 2 days.
Boil the potatoes until tender. Peel and cut into 1/ 2 inch cubes.
Drain salt cod and cut into 1/2 inch cubes. In a 12 inch to 14 inch saute
pan, heat oil until just smoking. Add onion and garlic and cook until
softened but not colored, about 3 to 4 minutes. Add cod, potatoes and flour
and cook 3 to 4 minutes, until warmed through. Add milk and cream and bring
to boil, stirring to just barely break down fish. Lower heat and simmer 15
minutes. Pour into shallow bowl, sprinkle with grated cheese and chives and
serve with croutons.
Yield: 4 servings as a light main course
Notes: Recipes for #ME1A13 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO # ME1A13
Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@sover.net> on Jan 19,
1998
A Message from our Provider:
“Jesus: right way, only truth, best life.”