Serves: 4
Total Calories: 832

1 1/2 pounds cod filets dried salt
1 cup olive oil
6 potatoes
4 onions medium sized cut in thin slices and separated into rings
1 clove garlic finely chopped
15 olives pitted
5 eggs hard cooked cut into 1/4 inch slices
2 tablespoons parsley finely chopped

Soak the cod for 24 hours, changing the water several times. Drain. Put in a sauce pan with about 2 inches of water. Bring to a boil over high heat, reduce the heat and simmer uncovered for 20 minutes or until the fish flakes easily. Drain thoroughly. Discard skin and bones. Cook the potatoes in boiling salted water until they are tender. Peel and cut into 1/4 inch slices.

In a heavy skillet heat 1/2 cup of olive oil. Add the onion rings, stir and cook until they are soft but not brown. Stir in the garlic. Set aside.

Preheat oven to 200°. Coat a casserole with 1 tablespoon olive oil. Put half the potatoes in the casserole, then half the cod, then half the onions. Repeat the layers and pour remaining olive oil over the top.

Bake 20 minutes or until the top is lightly browned. (If dish has been prepared ahead of time, preheat oven to 350°. Cover casserole and heat through for 20 minutes. Uncover, add remaining ingredients, and heat 5 minutes more.) Garnish with olives, sliced eggs and parsley. Serve accompanied by cruets of oil and vinegar and a pepper mill. This dish comes especially from Portugal.

Nutritional Facts:

Serves: 4
Total Calories: 832
Calories from Fat: 513

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