Bacalhau 'a bruxa de valpassos

6 servings

Ingredients

Quantity Ingredient
2 pounds Bacalhau, soaked, flaked, bones and skin removed
6 Onions, md., peeled, sliced
1 tablespoon Butter
2 ounces Fresh lard, minced
1½ pounds Potatoes, peeled, sliced
1 Bunch Parsley, fresh
2 Garlic cloves, slivered
½ cup Olive oil
3 tablespoons Wine vinegar
3 tablespoons Plain flour
Salt and pepper

Directions

Cover the bottom of a earthenware or oven-glass casserole with one third of the sliced onions, flaked cod, lard, butter, S&P, garlic, use just the leaves of parsley, hand ragged, & thickly sliced potatoes; Sprinkle with ⅓ of the vinegar and ⅓ of the flour. Repeat twice, making sure you finish with a potato layer. Add the olive oil, cover, and bake on a moderate oven (350§) for 30 minutes or until potatoes are done, basting often with its own juices.

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