Old MacDonald's Potato Box Recipes
Portugal Bacalao Ingredients 1 kilo salt cod, soaked 2 large onion, sliced 6 tablespoons butter 1 garlic clove, minced 3 large potatoes 2 tablespoons bread crumbs 10 green olives, pitted 10 black olives 4 egg, hard-boiled 1/2 cup parsley, fresh, chopped wine vinegar olive oil black pepper Directions Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly. Preheat the oven at 175°C. 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 garlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins. Drain and slice potatoes into pieces of about a centimeter. Grease a 1-1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, half the cod, and 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 thoroughly 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.

Old MacDonald's Potato Box Recipes

Portugal Bacalao

Ingredients

1 kilo salt cod, soaked
2 large onion, sliced
6 tablespoons butter
1 garlic clove, minced
3 large potatoes
2 tablespoons bread crumbs
10 green olives, pitted
10 black olives
4 egg, hard-boiled
1/2 cup parsley, fresh, chopped
wine vinegar
olive oil
black pepper

Directions

Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.

Preheat the oven at 175°C.

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 garlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins. Drain and slice potatoes into pieces of about a centimeter.

Grease a 1-1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, half the cod, and 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 thoroughly 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.