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Miriam's Creamy Codfish Jan 97



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  • Cooking Time: N/A

Miriam's Creamy Codfish Jan 97

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

TOPPING
1/2 c Grated or processed stale
-bread
1/2 c Chopped parsley
2 tb Finely chopped almonds or
-walnuts; optional
1/2 ts Dried oregano
1/2 ts Dried rosemary; crushed
2 Hard boiled eggs; finely
-chopped
Salt and pepper; to taste
Olive oil

1. soak codfish for 24 hours, changing the water twice

2. Drain fish and squeeze out all the water.

3.Cut cod into bite size pieces.

4. Heat 1/4 cup oil with 1 tbs olive oil and add the potatoes, season with
salt and pepper. Cook potatoes in this oil until almost golden. Add 1/4 cup
water and continue cooking until water has evaporated. Set aside

5. Cook the onions in 3 tbs olive oil until translucent. Add the codfish
and cook until all the liquid has evaporated.

6. Add the flour and stir for 2 minutes. Off the heat, add the milk and
cream stirring vigorously not to form lumps. Season with salt ( if needed),
pepper and nutmeg

7. Oil a baking dish and spread a layer of the reserved potatoes.

8. Top with the creamed cod mixture

9. Set aside while you prepare the following:

10. Stir together all the ingredients for the topping but the olive oil.
Add the olive oil until you get a moist mixture.

11. Top the cream with the above mixture.

12. Bake at 350 for 35 minutes or until bubbly.

NOTES : This dish may be prepared up to 24 hrs ahead and baked before
serving.

Ingredients:

1 1/2 lb Salt codfish
3 lg Onions; very finely sliced
-(up to 4)
1 1/2 lb Finely sliced potatoes
1 c Milk
1 c Heavy cream or fresh cream
2 tb Flour
3 tb Oil
1/4 c Olive oil
Salt and pepper; to taste
1 pn Nutmeg
c Canola oil

Serves:

6 Servings

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