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Baked Salt Cod With Potatoes & Fennel

  Salt cod 1 Pound
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 9 Tablespoon
  Onions 2 Medium, thinly sliced, separated into rings
  Garlic 2 Clove (10 gm), minced
  Finely chopped rosemary/3/4 teaspoon dried leaf rosemary 1 1⁄2 Teaspoon
  Finely chopped thyme/1/4 teaspoon dried leaf thyme 1⁄4 Teaspoon
  New potatoes 3 Medium, cooked, peeled, thinly sliced
  Salt To Taste
  Freshly ground pepper To Taste
  Chopped parsley 1⁄4 Cup (4 tbs)
  Fennel seeds 1 Teaspoon, crushed
  Fresh breadcrumbs 1⁄2 Cup (8 tbs)
  Canned italian style tomatoes 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Small, chopped
  Dry white wine/Vermouth 1⁄4 Cup (4 tbs)
  Finely chopped thyme/1/4 teaspoon dried leaf thyme 3⁄4 Teaspoon
  Finely chopped rosemary/1/4 teaspoon dried leaf rosemary 3⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Pepper To Taste

Place salt cod in a large bowl.
Cover with cold water; refrigerate 24 hours, changing water several times.
Break cod into chunks; place in a large saucepan.
Cover with cold water; bring to a boil.
Reduce heat; simmer 7 to 10 minutes or until cod tests done.
Remove bones; coarsely flake cooked cod.
In a bowl, toss flaked cod with vinegar; set aside.
Preheat oven to 375F (190C).
Heat 2 tablespoons olive oil in a large skillet.
Add onion rings; saute until golden, 8 to 10 minutes.
Stir in garlic, rosemary and thyme.
Lightly grease a 9-inch-square baking dish.
Spread one-third of onion mixture in greased dish.
Top with half of flaked cod.
Arrange half of potatoes on top.
Season with salt and pepper.
Drizzle with 3 tablespoons olive oil.
Sprinkle with parsley and fennel seeds.
Repeat layers.
Top with remaining onion mixture.
Combine breadcrumbs and remaining 1 tablespoon olive oil.
Sprinkle over top of layered ingredients.
Bake, uncovered, until casserole is hot and top is browned, about 25 minutes.
Meanwhile, prepare Herb-Tomato Sauce.
Pour into a bowl; serve separately.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 733 Calories from Fat 434

% Daily Value*

Total Fat 49 g75.4%

Saturated Fat 6.7 g33.6%

Trans Fat 0 g

Cholesterol 60.8 mg20.3%

Sodium 7517.5 mg313.2%

Total Carbohydrates 38 g12.8%

Dietary Fiber 7.1 g28.5%

Sugars 11.9 g

Protein 34 g67%

Vitamin A 33.3% Vitamin C 93.7%

Calcium 25.3% Iron 9.6%

*Based on a 2000 Calorie diet

Baked Salt Cod With Potatoes & Fennel Recipe