Miriam's Creamy Codfish

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Salt codfish
3 lbs	1362g / 48oz	Onions - very finely sliced, (large) (up to 4)
1 1/2 lbs	681g / 24oz	Finely sliced potatoes
1 cup	237ml	Milk
1 cup	237ml	Heavy cream or fresh cream
2 tablespoons	30ml	Flour
3 tablespoons	45ml	Oil
1/4 cup	59ml	Olive oil
		Salt and pepper - to taste
1		Nutmeg
1 cup	237ml	Canola oil
		Topping
1/2 cup	118ml	Grated or processed stale bread
1/2 cup	73g / 2.6oz	Chopped parsley
2 tablespoons	30ml	Finely chopped almonds or walnuts - optional
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried rosemary - crushed
2		Hard boiled eggs - finely chopped
		Salt and pepper - to taste
		Olive oil

Recipe Instructions

1. soak codfish for 24 hours, changing the water twice

2. Drain fish and squeeze out all the water.

3. Cut cod into bite size pieces.

4. Heat 1/4 cup oil with 1 tbs olive oil and add the potatoes, season with salt and pepper. Cook potatoes in this oil until almost golden. Add 1/4 cup water and continue cooking until water has evaporated. Set aside

5. Cook the onions in 3 tbs olive oil until translucent. Add the codfish and cook until all the liquid has evaporated.

6. Add the flour and stir for 2 minutes. Off the heat, add the milk and cream stirring vigorously not to form lumps. Season with salt ( if needed), pepper and nutmeg

7. Oil a baking dish and spread a layer of the reserved potatoes.

8. Top with the creamed cod mixture

9. Set aside while you prepare the following:

10. Stir together all the ingredients for the topping but the olive oil. Add the olive oil until you get a moist mixture.

11. Top the cream with the above mixture.

12. Bake at 350F for 35 minutes or until bubbly.

NOTES : This dish may be prepared up to 24 hrs ahead and baked before serving.

Source:
Miriam Podcameni Posvolsky

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