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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe comes from the Barrett Estate in Stephenville, Texas that I purchased in 1982. The indication on the piece of paper it was written indicates this was a depression day recipe. Enjoy Ingredients:
2 pounds dried salt cod |
6 tablespoons olive oil plus extra for drizzling |
2 large yellow onions sliced |
4 garlic cloves, minced |
1/8 teaspoon nutmeg |
1/2 teaspoon white pepper |
4 medium waxy potatoes boiled cooled peeled and cut into 1/4 slices |
8 hard cooked eggs halved for garnish |
portuguese olives and chopped parsley for garnish |
Directions:
1. Rinse cod under cold running water to remove any surface salt.
2. Place fish pieces in large nonreactive pot then cover with water and refrigerate covered 24 hours.
3. Change water several times during soaking.
4. Pour off water then refill pot with clean water and gently boil cod 10 minutes.
5. Heat 3 tablespoons oil in large skillet over medium heat then add onions and sauté 10 minutes.
6. Add garlic and cook 1 minute more then set aside.
7. Drain cod and allow to cool then flake into large bowl and remove bones and skin.
8. Add onion garlic mixture, nutmeg, white pepper and remaining olive oil then and toss lightly.
9. Pack mixture into well oiled rectangular oven proof casserole dish and top with potato slices.
10. Lightly oil a baking sheet then place it over the casserole and invert.
11. Carefully remove casserole dish to keep cod mixture intact then bake 20 minutes at 400.
12. To serve cut a square of cod and center it on a plate then drizzle with additional olive oil.
13. Garnish with egg halves, several olives and some parsley.
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