Casserole of salt cod and potatoes

6 servings

Ingredients

Quantity Ingredient
1 pounds Dried salt cod
6 cups Boiling water
1 tablespoon Unsalted butter
3 tablespoons Olive oil
1 large Spanish onion -- peeled and
Sliced thin
2 pounds Calif. long white potatoes
Or new potatoes,
Until tender -- then
And sliced thin
⅓ cup Minced parsley
¼ cup Freshly ground black pepper
1 large Egg, hard-cooked -- shelled
Cut in thin wedges
12 mediums Oil-cured black olives --
(unpitted)

Directions

GARNISH

SOAK THE COD in the refrigerator 24 hours in several changes of cold water. Drain, rinse, and drain well again. Place the cod in a large heavy saucepan, pour in the boiling water,set over moderate heat, cover and simmer 10-to-12 minutes--just until the co Preheat the oven to 350F. In a large heavy skillet set over moderate heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion, separating the slices into rings, and stir-fry 8-to-10 minutes until limp and golden; do not brown. Remove the JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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