| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Spanish |
Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried salt cod |
| 6 |
c |
Boiling water |
| 1 |
tb |
Unsalted butter |
| 3 |
tb |
Olive oil |
| 1 |
lg |
Spanish onion peeled and sliced thin |
| 2 |
lb |
Calif. long white potatoes or new potatoes, boiled until tender, then peeled and sliced thin |
| 1/3 |
c |
Minced parsley |
| 1/4 |
c |
Freshly ground black pepper |
| 1 |
lg |
Egg, hard-cooked, shelled and cut in thin wedges |
| 12 |
md |
Oil-cured black olives (unpitted) |
INSTRUCTIONS
GARNISH
SOAK THE COD in the refrigerator 24 hours in several changes of cold water.
Drain, rinse, and drain well again. Place the cod in a large heavy
saucepan, pour in the boiling water, set over moderate heat, cover and
simmer 10-to-12 minutes--just until the cod flakes at the touch of a fork.
Drain and rinse well, then flake the cod, removing any bits of skin or
bone. Preheat the oven to 350F. In a large heavy skillet set over moderate
heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion,
separating the slices into rings, and stir-fry 8-to-10 minutes until limp
and golden; do not brown. Remove the onion from the skillet and set aside.
Add the remaining oil to the skillet, dump in the potatoes and stir-fry
about 5 minutes until golden. Layer half the potatoes in a well-buttered
2-quart casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another
scattering of the parsley and pepper. Repeat the layering, ending with
onion rings on top. Sprinkle with the remaining pepper and all but 1
tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40
minutes or until touched with brown. Garnish with wedges of hard-cooked egg
and the olives, placed artfully on top of the casserole, plus a final light
scattering of minced parsley.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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