SALTED COD CASSEROLE
Ingredients
- 1 pound salted cod without bones
- 1 pound red potatoes cut in ½-inch slices
- 1 large onion cut in wedges
- 1 large green bell pepper cut in strips
- 4 garlic cloves, cut up
- 1/3 cup olive oil
- 1/3 cup white dry cooking wine
- 1/3 cup ripe pitted olives (green or black)
- 2 tablespoons capers
- 1 teaspoons white vinegar
- 8 oz. can tomato sauce
- 12 oz. canned roasted red bell peppers (save some to decorate)
- 8 oz. can sweet peas, to decorate
- 4 hard-boiled eggs, cut in halves, to decorate.
Directions
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Let the salted cod soak in water overnight. The next day, change the water and cook on medium heat until tender. Drain, and let it cool enough to handle, and break into large chunks. In a medium nonstick pan, place the potato slices on the bottom of the pan, cover potatoes with the cod, the onion wedges, the garlic, the strips of bell peppers, the white cooking wine, the olives, capers, vinegar, olive oil, tomato sauce, 2/3 of the roasted peppers and all of the liquid from the can. Cook on medium heat until potatoes are done, about 30 minutes. Decorate with the hard-boiled eggs, the sweet peas, and the rest of the roasted bell papers. Serve over white rice, a watercress and cucumber salad and a glass of white wine. Share it with friends, and together pray to the Lord.
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Adolfo Diaz, Cape Coral, St. Andrew’s Catholic Church
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