2 large onion; sliced
6 tablespoon butter
1 garlic clove; minced
3 large potato
2 tablespoon bread crumbs
10 green olive, pitted
10 olive, black
4 egg; hard-cooked
1/2 cup parsley, fresh; chopped
1 wine vinegar
1 olive oil
1 pepper, black
Soak the dried cod in cold water for
about 24 hours, or until completely moistened. Change the water several
times; drain thoroughly.
Put the cod into a saucepan with cold water to cover. Bring to a
boil, reduce heat, and simmer for 15 minutes or until fish is tender.
Drain; skin and bone the fish. Flake with a fork into large pieces.
Saute the onions in half the butter until they are tender and
golden. Add the barlic. Boil the unpeeled potatoes in salted water.
Once tender, remove from the heat, refresh in running cold water; then
remove skins. Drain and slice into 1/4" pieces.
Preheat oven to 350 F. Grease a 1-1/2 quart casserole with the
remaining butter. Arrange a layer of half the potatoes, then half the
cod, then half the onions. Sprinkle with a little pepper, and repeat
layering.
Sprinkle bread crumbs over
the top layer. Bake for 15 minutes, or until heated through and lightly
browned. Before serving, garnish with olives and eggs, and sprinkle
with parsley. Serve with wine vinegar and oil in cruets and pepper on
the side.
Yield: 4 servings