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Receta Casserole Of Salt Cod And Potatoes
by Global Cookbook

Casserole Of Salt Cod And Potatoes
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Ingredientes

  • 1 lb Dry salt cod
  • 6 c. Boiling water
  • 1 Tbsp. Unsalted butter
  • 3 Tbsp. Extra virgin olive oil
  • 1 lrg Spanish onion peeled and sliced thin
  • 2 lb Calif. long white potatoes or possibly new potatoes, boiled till tender, then peeled and sliced thin
  • 1/3 c. Chopped parsley
  • 1/4 c. Freshly grnd black pepper
  • 1 lrg Egg, hard-cooked, shelled and cut in thin wedges
  • 12 med Oil-cured black olives (unpitted)

Direcciones

  1. SOAK THE COD in the refrigerator 24 hrs in several changes of cool water.
  2. Drain, rinse, and drain well again. Place the cod in a large heavy saucepan, pour in the boiling water, set over moderate heat, cover and simmer 10-to-12 min-just till the cod flakes at the touch of a fork.
  3. Drain and rinse well, then flake the cod, removing any bits of skin or possibly bone. Preheat the oven to 350F. In a large heavy skillet set over moderate heat, hot the butter and 1 Tbsp. of the oil 1 minute. Add in the onion, separating the slices into rings, and stir-fry 8-to-10 min till limp and golden brown; don't brown. Remove the onion from the skillet and set aside.
  4. Add in the remaining oil to the skillet, dump in the potatoes and stir-fry about 5 min till golden brown. Layer half the potatoes in a well-buttered 2-qt casserole or possibly au gratin pan and sprinkle with a little of the chopped parsley and pepper. Add in 1/3 of the onion, 1/2 of the cod and another scattering of the parsley and pepper. Repeat the layering, ending with onion rings on top. Sprinkle with the remaining pepper and all but 1 Tbsp. of the parsley. Bake the casserole, uncovered, for 35-to-40 min or possibly till touched with brown. Garnish with wedges of hard-cooked egg and the olives, placed artfully on top of the casserole, plus a final light scattering of chopped parsley.