• 1 pound dried salt cod
  • 6 cups boiling water
  • 1 tablespoon unsalted butter
  • 3 tablespoons olive oil
  • 1 large Spanish onion, peeled and thinly sliced
  • 2 pounds long white potatoes, boiled until tender, peeled, and sliced thin
  • 1/3 cup minced fresh parsley
  • 1/4 teaspoon ground black pepper
  • Garnish:
  • 2 large hard-cooked eggs, shelled and sliced in thin wedges
  • 12 medium unpitted oil cured black olives


Soak salt cod 24 hours with several changes of water. Drain, rinse and drain again. Place in large heavy saucepan. Pour in the boiling water, set over moderate heat, cover and simmer 10 to 12 minutes, just until cod flakes at the touch of a fork. Drain and rinse well. Flake cod, removing any bits of skin and bone. Preheat oven to 350 degrees.

In a large heavy skillet, over moderate heat, warm butter and 1 tablespoon of the oil for 1 minute. Add the onions, separating into rings, and stir-fry for 8 to 10 minutes, until limp and golden; do not brown. Remove onions from skillet, set aside. Add the remaining oil to skillet. Add the potatoes, and stir-fry for about 5 minutes until golden. Layer half the potatoes in a well buttered shallow casserole (or au gratin pan) and sprinkle with a little of the minced parsley and pepper. Add one third of the onion, half the cod and another sprinkle of parsley and pepper. Repeat with remaining pepper and all but 1 tablespoon of parsley.

Bake the casserole for 35 to 40 minutes until hot and touched with brown. Garnish with wedges of eggs and olives, plus a final sprinkle of parsley.

Makes six servings.

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Submitted 6/13/05.
Source: S.T. Bake-off
Submitted By: Kathy