Recipes

Salted Pollock or Cod Casserole

Ingredients:

1 lb Comeau’s salted dried cod or pollock
6 large potatoes, peeled
6 eggs
1 head of broccoli, cut into 4 sections
2 large onions, chopped
Olive oil
Freshly ground pepper

Directions:

Place the salted fish in a large bowl of water and allow to soak overnight. Drain and put the cod or pollock, potatoes, the eggs in their shells, and the broccoli in a large soup kettle. Cover with water and boil gently until the potatoes are cooked. The eggs will become hard-boiled.

Sauté the onions in a little bit of oil until the onions are soft, but not browned and set aside. Slice the potatoes. Shell the hard-boiled eggs and slice. Cut the broccoli into bite-sized pieces.

In a large 13 x 9 baking dish layer the fish, potatoes, eggs slices, onions and broccoli, always beginning with the fish. Drizzle some olive oil over the casserole and bake in a 350°F (180°C) oven for 20 minutes. Serve with black olives and bread.
6 Servings