Portuguese Salt Cod
|Dried salt cod||2 Pound (900 Grams)|
|Potatoes||2 Pound, peeled and sliced (900 Grams)|
|Olive oil||125 Milliliter (1/2 Cup)|
|Onions||4 Medium, sliced|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||4 , peeled and sliced|
|Black olives||12 , pitted|
|Hard-cooked eggs||4 , sliced|
|Chopped parsley||1 Tablespoon|
Soak the cod overnight.
Rinse well, drain and put the cod into a saucepan with just enough fresh cold water to cover.
Bring to a boil, reduce the heat and simmer for 30 minutes.
Add the potatoes and simmer for 20 minutes or until they are tender and the fish is cooked.
Preheat the oven to 350°F (180°C).
Lift out the fish, remove the skin and bones and cut the flesh into 2-inch (5-cm) pieces.
Drain the potatoes.
Heat 4 tablespoons of the olive oil in a frying pan.
Add the onions and garlic and fry gently until soft.
Arrange the potatoes, onions and garlic, tomatoes, cod and olives in layers in a deep casserole.
Pour the remaining oil over the top.
Cover the casserole and put it in the oven for 20 minutes or until it is heated through.
Remove the casserole from the oven.
Arrange the hard-cooked eggs on top.
Sprinkle the parsley over the eggs and serve.