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Bacalhau 'A Bruxa De ValpassosRecipe : Bacalhau 'A Bruxa De Valpassos
Procedure :
2 lb Bacalhau, soaked, flaked, -bones and skin removed 6 Onions, md., peeled, sliced 1 tb Butter 2 oz Fresh lard, minced 1 1/2 lb Potatoes, peeled, sliced 1 Bunch Parsley, fresh 2 Garlic cloves, slivered 1/2 c Olive oil 3 tb Wine vinegar 3 tb Plain flour Salt and pepper Cover the bottom of a earthenware or oven-glass casserole with one third of the sliced onions, flaked cod, lard, butter, S&P, garlic, use just the leaves of parsley, hand ragged, & thickly sliced potatoes; Sprinkle with 1/3 of the vinegar and 1/3 of the flour. Repeat twice, making sure you finish with a potato layer. Add the olive oil, cover, and bake on a moderate oven (350?) for 30 minutes or until potatoes are done, basting often with its own juices. |
