| 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
<miriamp@pobox.com> on Dec 09, 1997
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