09-28-2004, 07:45 PM
INGREDIENTS: [ul] [li]2 pounds dried salted cod fish [li]4 Yukon Gold potatoes [li]3 tablespoons butter [li]2 yellow onions, thinly sliced [li]2 cloves garlic, chopped, divided [li]1/2 cup chopped fresh parsley, divided [li]3/4 cup olive oil [li]1 1/2 teaspoons red pepper flakes [li]freshly ground pepper to taste [li]4 hard cooked eggs, chopped [li]10 pitted green olives [li]10 pitted black olives [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Soak the dried salted cod in cold water for 24 hours, changing the water several times.[/#333333] [li][#333333]Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.[/#333333] [li][#333333]In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.[/#333333] [li][#333333]Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.[/#333333] [li][#333333]While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.[/#333333] [li][#333333]Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.[/#333333] [li][#333333]Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.[/#333333] [/li][/ol]
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DIRECTIONS: [ol] [li][#333333]Soak the dried salted cod in cold water for 24 hours, changing the water several times.[/#333333] [li][#333333]Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.[/#333333] [li][#333333]In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.[/#333333] [li][#333333]Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.[/#333333] [li][#333333]While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.[/#333333] [li][#333333]Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.[/#333333] [li][#333333]Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.[/#333333] [/li][/ol]
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