Salt Cod and Potato Casserole

Ingredients

  • 1 Pound  dried salt cod
  • large russet potato, peeled and cut into 1/2-inch cubes, held in cold water
  • 1/2 Cup  Niçoise olives
  • One  28-ounce can plum tomatoes
  • cloves garlic, peeled
  •   Basil, to taste
  • 1/2 Cup  extra-virgin olive oil
  • 2 Cups  whole milk
  • 2 Cups  water
  • bay leaves
  •   Salt and pepper, to taste

TK

Directions

Soak the salt cod in water overnight (24 hours), changing the water every 4-8 hours or so. Strain the water completely. After 24 hours, bring the pint of milk and pint of water with the bay leaves and the hydrated cod to a boil. Reduce the heat to a simmer and cook slowly for 1 hour. Gently strain the mixture and reserve all of the fish. Cook the diced potatoes in boiling salted water for 3-4 minutes. Remove them from the flame and rinse with cold water. Reserve for later. 

Slice the fresh garlic. Strain the tomatoes and cut them into eighths. Heat a large skillet or casserole over medium flame for 2-3 minutes. Add ½ of the olive oil and heat 20-30 seconds. Add the sliced garlic and cook in the oil until just very lightly browned. Add the cut tomatoes to the garlic and sauté for 2-3 minutes. Add the cooked salt cod and the olives and simmer the mixture for 20 minutes, covered. Add the potatoes and continue to simmer for another 15-20 minutes.

Serve this dish warm or cold with more extra-virgin olive oil and fresh basil. Season the casserole with salt and pepper to taste.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...