| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Puerto Rican |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Bacalao; preferably boned |
| 3 |
tb |
Butter |
| 1 |
lg |
Onion; chopped |
| 1 |
tb |
Flour |
| 1 |
|
Garlic clove; crushed |
| 2 |
ts |
Tomato paste |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Sliced olives |
| 1 |
tb |
Fresh parsley; chopped |
| 2 |
tb |
Sliced mushrooms |
|
|
Salt and fresh ground pepper to taste |
| 2 |
tb |
Parmesan cheese; grated |
| 1 |
md |
Potato; peeled, cooked, and slightly mashed |
INSTRUCTIONS
soak fish in water to cover at least 4 hours. remove any skin and bones,
and flake with a fork. butter a 2 quart casserole with 1 T of butter and
cover bottom with cod.
heat remaining 2 T butter in a saucepan over med heat, add onion, and saute
til brown. stir in flour and garlic, mixing well. add tomato paste, bay
leaf, wine, water, and lemon juice. reduce the heat and cook, stirring
until the mixture thickens. add olives, parsley, and mushrooms, then taste
for salt and pepper. stir and cook 3 min. remove sauce from the heat and
pour over fish in the casserole. sprinkle with cheese and line corners of
casserole with the potato.
bake in preheated oven 350 degrees for 35 minutes or until the top is
golden brown. serve with green salad.
4-6 servings
Posted to MM-Recipes Digest by Colleen <dharmaa@yahoo.com> on Nov 29,
1998, converted by MM_Buster v2.0l.
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