| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains, Eggs | Fish, And, Seafood | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Salt codfish |
| 3 | lg | Onions; very finely sliced (up to 4) |
| 1 1/2 | lb | Finely sliced potatoes |
| 1 | c | Milk |
| 1 | c | Heavy cream or fresh cream |
| 2 | tb | Flour |
| 3 | tb | Oil |
| 1/4 | c | Olive oil |
| Salt and pepper; to taste | ||
| 1 | pn | Nutmeg |
| c | Canola oil | |
| 1/2 | c | Grated or processed stale bread |
| 1/2 | c | Chopped parsley |
| 2 | tb | Finely chopped almonds or walnuts; optional |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried rosemary; crushed |
| 2 | Hard boiled eggs; finely chopped | |
| Salt and pepper; to taste | ||
| Olive oil |
INSTRUCTIONS
TOPPING 1. soak codfish for 24 hours, changing the water twice 2. Drain fish and squeeze out all the water. 3.Cut cod into bite size pieces. 4. Heat 1/4 cup oil with 1 tbs olive oil and add the potatoes, season with salt and pepper. Cook potatoes in this oil until almost golden. Add 1/4 cup water and continue cooking until water has evaporated. Set aside 5. Cook the onions in 3 tbs olive oil until translucent. Add the codfish and cook until all the liquid has evaporated. 6. Add the flour and stir for 2 minutes. Off the heat, add the milk and cream stirring vigorously not to form lumps. Season with salt ( if needed), pepper and nutmeg 7. Oil a baking dish and spread a layer of the reserved potatoes. 8. Top with the creamed cod mixture 9. Set aside while you prepare the following: 10. Stir together all the ingredients for the topping but the olive oil. Add the olive oil until you get a moist mixture. 11. Top the cream with the above mixture. 12. Bake at 350 for 35 minutes or until bubbly. NOTES : This dish may be prepared up to 24 hrs ahead and baked before serving. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #950 by Leon & Miriam Posvolsky <[email protected]> on Dec 09, 1997
A Message from our Provider:
“No one understands like Jesus”