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|
|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|
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.
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.