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    • Salt Cod Onions and Potatoes

    Mark Sharron
    Easy
    45 minutes
    4 to 6
    Amount Per Serving: Calories 60; Total Fat 0.5g; Cholesterol 30mg; Sodium 3720mg; Carbohydrates 0g; Protein 13g; Calcium 60mg; Iron 0.2mg
    This dish is simple and easy to make. The recipe calls for some of the most essential and familiar foods anyone can find in a grocery store: eggs, onions, potatoes, and black olives. It can be served at breakfast, lunch, or dinner, and reheats well and tastes just as delicious the second or third day.
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    Ingredients

    • 1 1/2 pounds salt cod
    • 1/2 cup olive oil
    • 2 cups thinly sliced onions
    • 1 tablespoon chopped garlic
    • Salt and black pepper to taste
    • 2 pounds of waxy potatoes, 1/4-inch thick slices
    • 4 hard-boiled eggs
    • 8 black olives
    • 1 tablespoon fresh parsley leaves, finely chopped

    Method

    • Soak the codfish in cold water to cover for 24 hours, changing the water from time to time. Then, drain.

    • Shred the codfish into small strips, removing any bones. Then, set it aside.

    • In a pan of medium heat, pour in 1/4 of the oil. Set the onions and garlic over the pan. Season with salt and pepper. Saute the ingredients until lightly browned, about 6 minutes.

    • Preheat the oven to 350 degrees Fahrenheit.

    • Grease a large ovenproof dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.

    • Arrange half of the potatoes on the bottom of the dish. Add a portion of the salt cod over the potatoes. Lay half of the onion mix over the salt cod. Pile up the onion mixture with more salt cod.

    • Put another level of potatoes over the top of the salt cod. Sprinkle the entirety of the pan with the final quarter cup of oil.

    • Cook in the oven for 30 to 40 minutes, until golden. Place on a serving dish.

    • Serving Suggestions: Serve with sliced eggs, olives, and parsley.

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