Casserole of Baccalà with Potatoes and Onions

Georgeo said this recipe is traditionally served for Christmas Eve and is a great way to serve baccalà to those people that are not so big on baccalà.

By roasting the onions first will give some sweetness to the finished dish. Than finally in a casserole dish with the potatoes and baccalà and olive oil, of course its Italy and without olive oil it just would be an Italian dish. This style of cooking gives the dish a mild, pleasant fish flavor without being to overpowering. He called it Baccalà for beginners.

Serves 8        

INGREDIENTS

               
600 grams prepared baccalà
2 large potatoes, sliced in thin rounds
1 yellow onion, sliced thinly
3 tablespoons butter, chopped
1/4 cup olive oil, plus extra for drizzling
Pinch of hot crushed pepper, optional
Freshly ground black pepper
                             
DIRECTIONS

Prepare and soak your baccalà at least 3 days prior.

 

Preheat oven to 375˚F.

Final rinse the cod, dry well and cut into small pieces.

In a shallow casserole dish, toss the potato rounds and roasted onion with the butter and olive oil.

Add the baccalà and gently mix.

Season with red and black peppers.

(Georgeo said that red pepper is a Bella marriage to fish)

 Cover the casserole with foil and place into the oven.

 

Roast for about 30 minutes, or until the potatoes are tender. Add a bit of water, if needed, during cooking.

Continue to stir while cooking, but gently to avoid breaking the fish. Season with salt, if needed.

Remember the fish is still a bit salty after it is rinsed so Paino paino

 

Serve drizzled with extra virgin olive oil.