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February 2019

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Bacalhau Recipe

Bacalhau recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bacalhau recipe  PDF


2 lb Salt cod soaked
2 lg Onion sliced
6 tb Butter
1 Garlic clove minced
3 lg Potato
2 tb Bread crumbs
10 Green olive, pitted
10 Olive, black
4 Egg hard cooked
1/2 c Parsley, fresh chopped
Wine vinegar Olive oil Pepper, black Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times drain thoroughly. Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain skin and bone the fish. Flake with a fork into large pieces. Saute the onions in half the butter until they are tender and golden. Add the barlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water then remove skins. Drain and slice into 1/4 pieces. Preheat oven to 350 F. Grease a 1 1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in cruets and pepper on the side. The Nero Wolfe Cookbook per Sam Waring

Bacalhau recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
361 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Bacalhau recipe  PDF   Casserole recipes RSS   Thumsb up

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