| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Casseroles |
6 |
Servings |
INGREDIENTS
| 14 |
oz |
Dried haricot beans |
| 14 |
oz |
Fillets of salt cod |
| 1 |
|
Onion — sliced |
| 2 |
|
Carrots |
| 1 |
sm |
Bouquet garni |
| 3 |
oz |
Bayonne ham or bacon — |
|
|
Sliced |
| 3 |
|
Garlic cloves — chopped |
| 1 |
tb |
Chopped parsley |
|
|
Sliced |
INSTRUCTIONS
Serves 6 to 8. Soak the beans over night in cold water. Soak the salt cod
overnight under cold running water. Drain, cover with fresh water and add
all the other ingredients except the cod. Bring to a boil again and simmer
ofor 30 minutes. Lay the salt cod on top of the beans, cover the coasserole
and simmer for about 30 minutes more, until the fish and beans are well
cooked and tender. Serve at once. Posted on AOL by CHEF MCH
Recipe By : Pierre Koffmann's Memories of Gascony
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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