Boston Salt Cod Potato And Onion Casserole Food

SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
• Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
• Preheat the oven to 350 degrees F.
• Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
• Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

BOSTON SALT COD, POTATO, AND ONION CASSEROLE

Steps:

• Place the cod in a large glass bowl, add enough cold water to cover; soak at least 12 hours, changing water twice; drain and pat dry.
• In a small saucepan, melt the butter over medium heat; add in the onion and garlic; stir 1 minute.
• Add in about 2 tablespoons flour and stir for 1 minute.
• Add in broth and whisk until the mixture is smooth; add in half-and-half; season with pepper and continue to whisk until the sauce thickens, about 3 minutes; then remove from heat.
• Preheat oven to 350°; grease a 1 to 1 ½ quart casserole.
• Cut the cod into ¼-inch strips; dredge in remaining flour, tapping off excess.
• In a large skillet, heat the oil over medium heat; add the cod, cook 1 minute on each side; drain on paper towels.
• Peel the potatoes, cut into thin discs, and arrange half the discs over the bottom of the casserole.
• Layer half the cod over the potatoes and pour half the sauce over the top.
• Repeat with the remaining potatoes, cod, and sauce.
• Sprinkle cheese over the top; cover and bake 1 hour.
• Uncover and bake until nicely browned, about 25 minutes.

SIMPLE CRUNCHY POTATO AND ONION CASSEROLE - LOW CAL

Steps:

• Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy.
• ***Preheat oven to 350 degrees.
• Spray the 9x13-inch casserole with non-stick cooking spray.
• Place half of potatoes in bottom of casserole dish.
• Place layer of onions over potatoes.
• Sprinkle with salt and pepper.
• Place remaining potatoes on the top layer.
• Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
• Spray top of casserole with non-stick cooking spray.
• Cover and bake 20 minutes in lower third of the oven.
• Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
• If you are lucky, the bottom potatoes will be a little browned, too!
• VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
• Let melt and serve.
• HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
• Bake as directed.