Subject: Potato, Onion, and Salt Cod Casserole
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 09:18:03 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Pat Sinclair knows I like nothing better than a true food
funny.
About 5 years ago my children and I moved from a small hobby farm to a
small village nearby. While there, we had chickens and ducks. When
we sold the chickens just prior to the move, my then 5 year old
daughter said that she was really sad to see them go because now we'd
never have eggs again! Poor child didn't realize that you could buy
eggs in a store because she'd always helped me collect them from the
hen house!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
It is ironic that in a country with a bounty of fresh local seafood,
the most popular fish is one that is not local. Portuguese fishermen
began the cod fishing industry in the North Atlantic in the 16th
century, spending six months at sea catching, cleaning, and salting
the once plentiful fish. While it is not as abundant (and inexpensive)
as it once was, salt cod ("bacalhau" in Portuguese) is still the basis
of many of Portugal's best-loved dishes. This one is named for a
restaurateur from the coastal city of Porto, and is considered by
some to be the best of all the bacalhau dishes.
Potato, Onion, and Salt Cod Casserole (Bacalhau a Gomes de Sa)
1 lb (500 g) dried salt cod
6 cups (1.5 L) boiling water
2 lbs (1 Kg) small white or new potatoes
2 to 4 Tbs (30 - 60 ml) olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup (125 ml) chopped fresh parsley
Freshly ground pepper to taste
For garnish:
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley
Soak the cod in water overnight in the refrigerator, changing the
water several times. Drain and rinse well. Place the cod in a large
saucepan and add the boiling water. Simmer over moderate heat for 10
to 15 minutes, until the cod flakes easily. Drain and rinse well, and
flake into small pieces, removing any bones and bits of skin. Boil
the potatoes until tender but firm, drain, and allow to cool. Peel
and slice the potatoes into 1/4 inch (5 mm) slices. Heat 2
tablespoons of the olive oil in a large, heavy skillet over moderate
heat. Add the onion and garlic and cook for 5 minutes, stirring
frequently, until tender but not brown. Remove the onions and garlic
from the skillet and set aside. Add the sliced potatoes to the
skillet, along with more olive oil if necessary, and cook for 5
minutes, stirring frequently, until golden brown. Layer half the
potatoes in a well greased 2 quart (2 L) casserole or gratin dish.
Sprinkle with parsley and pepper, add one third of the onion mixture,
and half the cod. Repeat, ending with a layer of the onion mixture.
Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until hot
and lightly browned. Arrange the egg wedges and olives attractively
on top, and sprinkle with a little chopped parsley. Serves 4 to 6.
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