Portugal/Switzerland: Wanderings 1971 (Continued…)

~RECIPE~
Portugal

Bacalhao

Gems-BlosINGREDIENTS
2 pounds salt cod
2 large onions chopped in large pieces
4 large white boiled potatoes, cut in pieces.
(May be made ahead of time.)

1/2 cup olive oil
1 clove garlic minced
1/2 cup white wine
1/2 teaspoon ground black pepper
3 tablespoons bread crumbs (optional)

The night before preparation, wash cod and place in a large bowl of cold water, making sure the fish is covered. Change water several times. Drain when ready to cook.

Place cod in large pot. Cover with water. Bring to a boil and reduce heat. Continue simmering until fish is soft and can be flaked easily.

Fry onions and garlic in olive oil until lightly browned.
Add wine and pepper.

Lightly grease oven-proof baking dish or casserole.
Pre-heat oven to 350 degrees. Put cod, potatoes, and garlic and onions mixture in dish, and cook for about 25 minutes. If you like, sprinkle top with bread crumbs after dish has been in oven for about 10 minutes.

(You can use your imagination here. Add sliced cooked eggs, broccoli, pimentos etc. to fish and potatoes before baking.) Serves four.

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