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Ingredients:
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1 lb. Salted Cod or Pollock, soaked, skinned, and
boned
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3/4 lb. Purple Onions, peeled and sliced thinly
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1 tablespoon Butter
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1 tablespoon Fresh Oregano Leaves, chopped
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1 lb. Boiling Potatoes, peeled and sliced thinly
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5 cups Cream or Milk
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1 lb. Parsnips, peeled and sliced thinly
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1/2 teaspoon Freshly Ground Pepper
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1 teaspoon Minced Garlic
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Salt to taste
Directions:
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Preheat the oven to 375 F.
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Bring a pan of water to boil. Remove from heat and
add the soaked out fish. Let poach for 15 minutes.
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Drain the saltfish well and cut it into 1 inch
pieces.
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Grease the bottom and sides of a 4-quart ovenproof
baking dish with the butter.
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In a large bowl, combine the potatoes, parsnips,
garlic, onions, oregano, and salted fish. With two large spoons or your hands,
toss to mix thoroughly. Transfer the mixture to the buttered baking dish.
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In a saucepan, bring the cream or milk and pepper to
just under a boil. Pour it over the salted fish mixture.
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Cover the baking dish loosely with foil. Set in the
oven and bake for 45 minutes. Remove the foil and bake an additional 45 minutes,
or until the potatoes and parsnips are tender and the surface is a bubbling deep
brown.
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Taste and add salt only if necessary. Serve
immediately.
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Serves 6 |
