Baked Salt Cod With Potatoes & Fennel Recipe
Ingredients
| 1 lb. salt cod | ||
| Water | ||
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 9 Tablespoon | |
| Onions | 2 Medium, separated into rings | |
| Garlic | 2 Clove (5gm), minced | |
| 1-1/2 teaspoons finely chopped rosemary or 1/2 to 3/4 teaspoon dried leaf rosemary | ||
| 1/4 teaspoon finely chopped thyme or 1/4 teaspoon dried leaf thyme | ||
| 3 medium, new potatoes, cooked, peeled, thinly sliced | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Fennel seeds | 1 Teaspoon, crushed | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Herb-Tomato Sauce | ||
| Italian | 2 Can (10oz) (Herb-Tomato Sauce:) | |
| Olive oil | 1/4 Cup (16 tbs) (Herb-Tomato Sauce:) | |
| Onion | 1 Small, chopped (Herb-Tomato Sauce:) | |
| 1/4 cup dry white wine or vermouth | ||
| 3/4 teaspoon finely chopped thyme or 1/4 teaspoon dried leaf thyme | ||
| 3/4 teaspoon finely chopped rosemary or 1/4 teaspoon dried leaf rosemary | ||
| Sugar | 1/4 Teaspoon (Herb-Tomato Sauce:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place salt cod in a large bowl.
Cover with cold water; refrigerate 24 hours, changing water several times.
Drain.
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.
Drain.
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.
Cover with cold water; refrigerate 24 hours, changing water several times.
Drain.
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.
Drain.
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.
Chef
