BOSTON SALT COD, POTATO, AND ONION CASSEROLE

Boston Salt Cod, Potato, and Onion Casserole image

Provided by ratherbeswimmin

Categories Oven

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb salt cod fish
3 tablespoons butter
1 small onion, minced
1 -2 garlic clove, minced
3/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
black pepper
1 tablespoon olive oil
2 large idaho potatoes
1/2 cup freshly grated parmesan cheese

Steps:

Place the cod in a large glass bowl, add enough cold water to cover; soak at least 12 hours, changing water twice; drain and pat dry.
In a small saucepan, melt the butter over medium heat; add in the onion and garlic; stir 1 minute.
Add in about 2 tablespoons flour and stir for 1 minute.
Add in broth and whisk until the mixture is smooth; add in half-and-half; season with pepper and continue to whisk until the sauce thickens, about 3 minutes; then remove from heat.
Preheat oven to 350°; grease a 1 to 1 ½ quart casserole.
Cut the cod into ¼-inch strips; dredge in remaining flour, tapping off excess.
In a large skillet, heat the oil over medium heat; add the cod, cook 1 minute on each side; drain on paper towels.
Peel the potatoes, cut into thin discs, and arrange half the discs over the bottom of the casserole.
Layer half the cod over the potatoes and pour half the sauce over the top.
Repeat with the remaining potatoes, cod, and sauce.
Sprinkle cheese over the top; cover and bake 1 hour.
Uncover and bake until nicely browned, about 25 minutes.