INGREDIENTS

INSTRUCTIONS

1. To rehydrate the salt cod, soak it in cold water, keeping it
covered in the refrigerator. (See choosing and preparing tips to
follow) Drain and rinse in fresh water, remove any skin and bones
that remain, and cut the flesh into 2" chunks.
2. Preheat the oven to 375 degrees F.
3. Place half of the tomatoes in a 10x14" baking dish. Place the salt
cod, potatoes, and onion in a single layer over the tomatoes. Arrange
the remaining tomatoes, garlic, and olive on top. Sprinkle over the
parsley, salt, and pepper, then cover with bread crumbs. Drizzle the
top with the oil, distributing it evenly over the dish. Pour over 1
c. of water, being careful not to disturb the bread crumbs.
4. Bake the dish in a preheated oven until the potatoes are tender
and the bread crumbs are golden brown, about 1-1/2 hours. Choosing
and Preparing Cod:
· When buying salt cod, or baccala, select meaty, white fillets, not
thin dark pieces. The skinless and boneless variety eliminates tedious
preparation techniques. Traditionally preserved salt cod has a high
salt content and is very dry. It should be soaked for two days, and
the water must be changed twice a day. Today, salt cod is often
preserved with less salt than in traditional methods, and the flesh
is still somewhat soft. This greatly reduces the soaking time.
· To rehydrate "soft" salt cod, soak it in cold water for 24 hours.
Keep the bowl covered in the refrigerator and change the water twice.
· Drain the salt cod and rinse it thoroughly in fresh, cool water.
Pull off any skin and remove any remaining bones before cooking.
Copyright credit: 1996 Julia dela Croce © 1996 Lifetime Entertainment
Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Exercise daily — walk with the Lord.”