For this recipe you will need:
* salted cod - 450-700g
* yellow onion - 1 / 2 pcs.
* bay leaf - 2 pcs.
* Potatoes - 6 units.
* olive oil - 1 / 3 cup and 2 tablespoons
* onions - 4 pcs.
* Garlic - 6 cloves
* dry white wine - 1 cup
* broth of shellfish or fish - 2 cups
* Cream - 1.5 cups
* black olives - 24 pcs.
* Gruyere cheese, grated - 1 / 4 cup
* breadcrumbs - 1 / 4 cup
* black pepper - 1 / 2 tsp
* parsley chopped - 2 tbsp
Prepare the salt cod. To do this, rinse the fish, cover with water and refrigerate for several hours. Cod soaked until it is softened to the desired extent. Within 12-24 hours the water should be changed several times. Then take out the cod from the water, add spices (bay leaf and pepper), again fill with water and stew for about 20 minutes.
Ready cod pulled from the water, separate meat from bones and put on two days in the refrigerator.
Cook the potatoes in their jackets, peel and cut into cubes. Sauté onion rings in olive oil, then add the garlic.
In a saucepan with a thick bottom to heat up the wine until its volume is reduced by half. Add fish broth and repeat the process of evaporation. After all add up to 1 / 3 of the cream in order to get about two cups of liquid.
Warm up the oven to 140oS. Pour the liquid into a deep ceramic form and lay a layer of potatoes, then a layer of fish and onion, a layer of olives. Continue to repeat the layers.
In a separate bowl, combine the grated cheese, breadcrumbs and pepper. Add 2 tbsp olive oil, and grease the dish with this mixture on top. Bake for 25-30 minutes.
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