Recipe - Cod Fish A La Mode August 1997

1 pound Salted codfish ; soaked in
water, skinned, and boned
1 lg Bell pepper; seeded and
cut or sliced up
3 Onions; finely cut or sliced up
3 Tomatoes; peeled and seeded
One half cup Olive oil
2 tablespoon Butter
Pepper
One half teaspoon Cumin
4 Potatoes; cooked in their
skins, peeled and cut or sliced up
1 Hard boiled egg; cut or sliced up
2 tablespoon Chopped parsley

1. Soak fish overnight, changing water 3 times.

2. Dice or shred into large pieces the codfish. Squeeze out liquid.

3. Heat 3 T olive oil in a skillet and add cod cook until slightly colored
( it will give out water, let water evaporate). Remove to a plate Season

4. Add onions and cook until onions are soft. Transfer to a plate.

5. Cook bell pepper 2 minutes in the same skillet.

6. Oil a small pyrex and arrange layers starting with the potatoes, then
codfish,onions, 1T chopped parsley bell pepper, tomato, and potatoes. Add 4
T olive oil.

7. Spread dots of butter on top of the potatoes

8. Bake at 350 for 45 minutes.

9. Serve topped with cut or sliced up egg and sprinkled with the rest of the parsley.

NOTES : There's seldom need for salt as the codfish is already salted. But
you may add it if you feel it needs some
Recipe by: Miriam Podcameni Posvolsky Posted to TNT Prodigy's Recipe
Exchange Newsletter by Leon & Miriam Posvolsky miriamp@pobox.com on Aug
31, 1997