Codfish And Potato Casserole

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs salt cod fish
• 6 tablespoons olive oil, plus extra for drizzling
• 2 large yellow onions, sliced
• 4 garlic cloves, minced
• 1 pinch nutmeg
• pepper, to taste
• 4 medium waxy potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
• 8 hard-boiled eggs, halved, for garnish
• portuguese olive, and
• chopped parsley, for garnish

Recipe

• 1 1. rinse the cod under cold running water to remove any surface salt. place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.
• 2 2. pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness.
• 3 3. meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and sauté the onions until barely brown. add the garlic and cook a minute more. set aside.
• 4 4. drain the cod and let cool. flake it into a large bowl and remove any bones or bits of skin. add the onion-garlic mixture, nutmeg, pepper and remaining olive oil, and toss lightly. pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. cover the codfish with the potato slices.
• 5 5. lightly oil a cookie sheet, place it over the casserole and invert. carefully remove the casserole dish to keep the cod mixture intact. bake in a preheated, 400°f (200°c) oven for 20 to 30 minutes, or until cod is lightly toasted.
• 6 6. to serve, cut a square of cod and center it on a plate. drizzle with additional olive oil to moisten. garnish with 2 egg halves, several olives and some parsley.